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I'm building up quite a catalogue of tastes. The problem is I go through the stuff so quickly that these ferments disappear.
What we have here folks is simply salt and vegetables with some herbs and spices here and there.

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Comment by Dianne Caswell on July 9, 2016 at 14:12

Dave, I will bring along enough of the ingredients so if anyone else wants to make it they can I have everything in the garden except of course the salt and pepper. Can't wait!!!!

Comment by Dave Riley on July 9, 2016 at 13:03

The best parsley ferment is the wonderful chimichurri. 

2 cups fresh parsley leaves, well packed
1⁄4 cup fresh oregano leaves (or 2–3 tablespoons 

6 cloves garlic

1 jalapeño or 1 teaspoon chile pepper flakes

1 small shallot/spring onions

Freshly ground black pepper, to taste

Juice of 1 lime
1 scant teaspoon unrefined sea salt

(I also add some fresh mint to chimichurri --and other fresh herbs are also appropriate like coriander)

1. Put the parsley, oregano, garlic, jalapeño, shallot, pepper, and lime juice in a food processor (I use a stick blender)  and blend into a paste. Sprinkle in the salt. The mixture will become juicy immediately.

2. Press the mixture into a jar. More brine will release at this stage and you will see brine above the paste. Top the ferment with a quart- sized ziplock bag. Press the plastic down onto the top of the ferment, then fill it with water and seal; this will act as both follower and weight.

3. Set aside  to ferment 7 to 10 days. Check daily to make sure the herbs are submerged, pressing down as needed to bring the brine to the surface. You may see scum on top; it’s generally harmless.Scrape it off.

4. To serve, stir in some olive oil -- but without adding the oil the ferment should keep for 6 months refrigerated.

Chimichurri is a great herb sauce/salsa that suits meat dishes, soups or on slices of bread.Even goes well stirred in yogurt.

Comment by Dianne Caswell on July 9, 2016 at 6:34

I have a large amount of Parsley, Is there anything in the Ferments we can use it for?

Oh, Graham will be coming along to the class too. Perhaps we could put all these men to work in the garden or as our sous-chef de cuisine (French for "under-chef of the kitchen").

Comment by Rob Collings on July 6, 2016 at 20:06

Thanks muchly for sharing all of this Dave.

Comment by Dave Riley on July 6, 2016 at 10:01

So long as he is house trained. 

Comment by Janet Fong on July 6, 2016 at 8:20

Thanks Dave, you're such a treasure trove of information. 

Looking forward to the workshop on 23rd July, I would like to bring my husband if that's ok.

Comment by Dave Riley on July 5, 2016 at 21:47

Good discussion on brine levels HERE.

Any mistakes I've made have been due to over salting.

Comment by Dave Riley on July 5, 2016 at 21:39

I love that improvisational--working with nature -- edge. Just like growing food.

I like desiccating or chopping small because I generate a larger surface area. With some -- like cabbage for sauerkraut -- you massage, squeeze and pound the vegetables to infuse the salt and sweat the juices.

But with your's,  I'd think the brine solution should be standard for the whole volume already. But then fermenting doesn't stop when you refrigerate -- it merely slows down.

As I have mentioned before -- aside from workshops -- the best book I've read is this one. Of those I've read it's a true bible. 

Comment by Janet Fong on July 5, 2016 at 21:03
That's exactly how I feel about fermented vegies - why haven't I bothered to learn how to ferment until now?
I took a sample of my experimental ferment today (8th day), the one that has been sitting in the water bath. It smells right and also free of mould. The fermented vegies at the top taste beautiful just like saurkraut but the bottom ones are still salty and not sour. I think i should transfer to a proper jar and give it a gentle twirl. It probably needs a couple more days to achieve the level of sourness.
Comment by Dave Riley on July 5, 2016 at 9:17

My chilli bushes are extremely productive so I just harvested them all...again. I also have some frozen. 

I harvested all my chillis a month ago and now I have more come on.Since I have so much self sown at the base of these  I'm planting out more bushes. 

I may supplement with market bought if I haven't enough to warrant the exercise...which basically means enough to fill one of my container 'crocks'. 

Un-stem. Chop. Blend.Salt. Pack in. Wait. 

Like most specey things, you'd get a better taste if you pounded the lot with mortar and pestle.Throw in some cumin and coriander seeds perhaps.Bang. Bang. Or fresh Turmeric...

At a pinch I can throw in some capsicum/sweet pepper...or some of my sweet pepper ferment.

I wouldn't use dried because they'd take so long to soften up and mix it with the others. 

I'm not a chilli aficionado -- and the fam prevents me from keenly cooking with them -- but this chilli ferment is delicious.  Sort of, "Where have you been all my life?" 

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