KATHY: This is a versatile quick pickle that we use at Fang in our Southeast Asian Tofu Bowl; to give our famous bao an acidic, crunchy pop; and also serve dressed in sesame oil and fried shallots as a cold dish appetizer. In Chinese culture, eating something sour prior to a meal is said to wake up one’s appetite. So, this would be a great precursor to a larger meal, or you can use it as a sweet and sour condiment on any d
