Brisbane Local Food

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Another day. Another jar up.

Spicy kimchi is in the zone.

The Turmeric mix is primarily based on ground spices mixed with an already fermented fresh root ferment.

And here's a real surprise: the Jerusalem Artichokes and bulb fennel is crunchy and scrumptious. A real taste thrill.

Pity I didn't have more sunchokes on hand. They were the last of the harvest.

The Beetroot/Turnip is an old ferment that I just decanted from one jar to another. It's the oldest in my collection and the flavours have become denser.

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Comment by Andrew Cumberland on August 29, 2016 at 21:23

Well, Father of Ferments, you have inspired me to have a crack at that Kimchi.  Wish me luck brother - "I'm going in!!!!"

Comment by Dave Riley on August 29, 2016 at 19:49

I didn't give you a kimchi recipe as I hadn't made a batch myself.

It's parallel to sauerkraut really but with a brine soak and spices.

Here's a good DIY LINK.

I made Curtido as a transition experiment, but my kimchi is much better. Its' not so red because I didn't use Korean  red pepper flakes (gochugaru).

As a first attempt I'm very happy with the result. It sure goes well with a range of stuff. I had some for tea with Thai style basil fried rice.

It was delish.

As for fartichokes..when I first started eating them I was challenged in that musical way -- but I no longer  overdose and toot.  I suspect fermented is pre-digested and un-farted.

But Jerusalem artichokes are one of the most useful veg you could be eating with some stunning health attributes. As taste goes -- fermented is the best  way I've partaken of the roots. 

Comment by Dianne Caswell on August 29, 2016 at 19:12

Oh, you are awful, Andy.

Comment by Andrew Cumberland on August 29, 2016 at 19:08

I worry for your bottom Dianne.  They aren't called Fartichokes for nothing. 

Comment by Dianne Caswell on August 29, 2016 at 18:51

I am in awe of your Ferments Dave, you really are open to experimentation aren't you. I love the idea of the Jerusalem Artichokes and Bulb Fennel. I don't grow Jerusalem Artichokes, but maybe I should. I would like to make the Spicy Kimchi, do you know if you gave us a recipe for it?

Comment by Andrew Cumberland on August 29, 2016 at 18:13

I shall call you the Father of Ferments.  Nice looking haul mate. 

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GrowVetiver

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.


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