All good. Replenishing my supplies.I'm everyday dependent on the chilli paste and the salsa mix (sweet red peppers, spring onion, garlic, celery, turmeric and herbs).
The fermented celery (simply chopped with fresh thyme) is real tasty too.
The sauerkraut (with dill and lemon) is deliciously sweet (they were great market drum head cabbages!) but I'm allowing a few more days to one week for more greater souring up.
I have more turmeric to ferment and another whole drumhead cabbage.
I'm also planning to ferment half a large Kent pumpkin using a recipe for West African sweet potato ferment:
5 pounds sweet potatoes peeled and thinly sliced
1 green bell pepper, diced
1 medium onion, diced
5 cloves garlic, newly minced
3–4 dried tomatoes, thinly sliced
1 tablespoon whole coriander seeds
1 tablespoon grated fresh ginger
2 teaspoons ground cayenne
2–3 tablespoons sea salt
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