Ganga on Nostr: #Rhubarb talk.... It is slightly cooler tomorrow (27C) and the coolest we'll get for ...
#Rhubarb talk....
It is slightly cooler tomorrow (27C) and the coolest we'll get for a while. Nights will be around 15 or 16C until Sunday. I've just picked the rhubarb for a fermented rhubarb relish - may as well get it going when I can keep it relatively cooler for a couple of days at least. Recipe is from #FermentedVegetables by #KirstenShockey . It is fermented with rosemary, cranberries and I am using goji berries cos I have them in place of golden berries (whatever they are).
Its ferment time in the book is 5-7 days - in the warmer weather I am aiming for 3-4.
In other rhubarb thinking: The raw rhubarb pickle has been incredibly successful this year (not fermented), and now one of my fav uses of rhubarb. I am hoping the relish will be amazing too.
There will be another rhubarb pick soonish and my thoughts now are that I will make the rhubarb umaboshi again, like last year, but try fermenting it. This is the recipe I used,https://www.chopstickchronicles.com/umeboshi-rhubarb/ but there are a few online if you want to google them.
#Food #WhatIAmCooking #Fermenting #Vegetarian
It is slightly cooler tomorrow (27C) and the coolest we'll get for a while. Nights will be around 15 or 16C until Sunday. I've just picked the rhubarb for a fermented rhubarb relish - may as well get it going when I can keep it relatively cooler for a couple of days at least. Recipe is from #FermentedVegetables by #KirstenShockey . It is fermented with rosemary, cranberries and I am using goji berries cos I have them in place of golden berries (whatever they are).
Its ferment time in the book is 5-7 days - in the warmer weather I am aiming for 3-4.
In other rhubarb thinking: The raw rhubarb pickle has been incredibly successful this year (not fermented), and now one of my fav uses of rhubarb. I am hoping the relish will be amazing too.
There will be another rhubarb pick soonish and my thoughts now are that I will make the rhubarb umaboshi again, like last year, but try fermenting it. This is the recipe I used,https://www.chopstickchronicles.com/umeboshi-rhubarb/ but there are a few online if you want to google them.
#Food #WhatIAmCooking #Fermenting #Vegetarian