Brisbane Local Food

Growing local

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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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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