Loni Kuhn is one of the great people in San Francisco’s cooking world. Warm, generous, and a naturally fine cook, she has gifted me for years with jars of pickles and preserves. Last year’s Christmas bounty included the cousin to this crisp and zesty cucumber pickle accented with the dusky flavor of fermented black beans. Very easy to make and requiring no canning skills, it’s a short-cut pickle that has become a China Moon favorite.
