Good Food and More

There’s something quietly powerful about ancient cooking techniques — practices passed down through generations, not because they’re trendy, but because they simply work. Salt crusted cooking is one of those time-honored traditions. It’s both primal and poetic. And in today’s fast-food world, it feels almost rebellious to slow down and encase a humble vegetable like kohlrabi in a hard shell of sea salt. But that’s exactly what we’ve done. And the result? A dish that’s simple, nourishing, and unforgettable. What Does “Salt Crusted” Mean? Salt crusting is a method that dates back thousands of years — used in various cultures to cook fish, poultry, and roots with extraordinary tenderness and flavor. The process involves enveloping an ingredient in a thick layer of coarse salt (often mixed with egg white or water to bind it into a moldable paste), then roasting it until the crust hardens into an oven-like shell. Think of it as nature’s sous vide — without the plastic bags, without the gad...