lacto-fermented relish

Rebecca Winters, Adrian, and tmannelly faved this
  • jugbo 7y

    they need a prettier name for that process
  • Larissa Brown 7y

    How? How? This looks sooo good!
  • Sarah Gilbert 7y

    so all lacto-fermented food is pretty simple. you put the stuff in a jar, add a few teaspoons of salt and a few tablespoons of whey (if you don't have whey, you double/triple the salt), fill up with water (supposed to be filtered, but usually our water from the tap is fine), leave an inch of room in the jar, and let sit for two days on the counter. then you transfer to the fridge.

    however, i've realized that it's not foolproof. or i'm the fool. i made some lacto-fermented jalapeno/eggplant pickles and they were truly awful.

    the relish, though, was amazing. i put some organic nectarines i got in dollar bags at limbo (they weren't very sweet, picked too soon i think), zucchini, a few hot peppers, cilantro and onions. super spicy and sweet and yum.
  • Sarah Gilbert 6y

    re: eggplant, on further thought I've determined that eggplant gets really slimey when lacto-fermented by the addition of whey. for what it's worth!
  • Patricia McAdie 6y

    hmm.. looks good.
    Admired in: Super Eco

    A lovely addition to the group.
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Taken on August 15, 2008
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