Brisbane Local Food

Growing local

Fermentista: the latest offering from FermentNation.

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

Views: 56

Add a Comment

You need to be a member of Brisbane Local Food to add comments!

Join Brisbane Local Food

Comment by Dave Riley on August 2, 2016 at 18:09

Tea leaves amount? I have no idea.It's for the tannins right? To sustain crispness. 

Not for flavour.   So think what could be the equivalent of 3 or 4 grape leaves...

The celery  was an experiment and I think I chucked in a heap teaspoon...but i have nothing to measuere the results by.

But then in Burma they ferment  tea leaves for Lahpet.

Comment by CHERYL SLAPP on August 2, 2016 at 17:45

Must give the sweet potato ferment a go, love sweet potato, but will wait until I eat some of the ones I have in the fridge.

Comment by Dianne Caswell on August 2, 2016 at 17:35

Dave if you use Tea Leaves how much and when do you put them in. Do they flavour the end product. I know I could look this up on the web but if I am using your recipe than I will take your instructions.

Comment by Dave Riley on August 2, 2016 at 17:25

This is the lifestyle sampler...

I steamed some mussels today in chopped tomato and ( a large amount of ) white wine(like 500 ml!) -- driven by not only handfuls of fresh herbs but some  generous dollops of my salsa mix and turmeric paste.

Thus the dependency.

Into any and every thing.

As for the celery -- tasty it is:

750 grams celery, including the leaves, chopped

8–10 fresh sage leaves, thinly sliced

1 tablespoon chopped fresh thyme (I used thyme only x2)

1 teaspoon sea salt

1–2 grape leaves (I used tea leaves)

I was concerned about the celery leaves as they are stronger flavoured than the stems -- but the end product was remarkably nuanced in flavor. So next time I'll try making the ferment with Celery Leaf/Chinese Celery instead.
Also of note is that the choko leaves I used as  primary followers worked very well.
As for the pumpkin  -- there's nothing like a ferment to zip down food file size.
You can fit so much more edible 'stuff' into your fridge that way without having to angst over the use-by date. 
Comment by Dianne Caswell on August 2, 2016 at 15:52

I look forward to trying out the Pumpkin Recipe at some time. Thanks for Sharing.

Important note about adding photos:

Always add photos using the "From my computer" option, even if you are on a mobile phone or other device.


  • Add Photos
  • View All


  • Add Videos
  • View All


Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

Place your business add here! ($5 per month or $25 for 9 months)

Talk to Andy on 0422 022 961.  You can  Pay on this link

© 2021   Created by Andrew Cumberland.   Powered by

Badges  |  Report an Issue  |  Terms of Service