Combining ingredients in season and what I have in the fridge is my strength, make cooking less boring and can enjoy tasty and new dishes every meal.
This time to cook radicchio, I use left behind corners of tomato after cutting up to semi-dry in dehydrator, and left behind lacto-fermented liquid that have been stored in the fridge. Just need to add a bit of sugar to counteract bitterness of radicchio, the dish turns out pretty and very tasty.
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