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GangaAmaranth Leaves are the leaves of the varieties of edible amaranth plants. They are very easy to grow, and come up year after year, so keen gardeners are never without this vegetable in their gardens. The leaves can vary from green to red, and you will often see bunches in Asian green groceries.The leaves and the grain are exceptionally high in protein as well as amino acids, potassium, calcium, magnesium, iron, manganese, copper, and zinc - a vegetarian's dream plant.I cook them in Indian dishes, as the leaves are quite common in India so there is a great variety of recipes. Amaranth varieties are used in Asian cooking too. Known as Chinese Sinach or Een choi, it is often sold as whole plants with roots. <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/AmaranthLeaves" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AmaranthLeaves</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAnd taadaaa! 2L of beet kvass. I could have squeezed the leftover bit into the other jars duh, but it'll do for tomorrow's tonic. In the fridge now so the bubbling is settling.It took about 750g beets, but could do with a little bit less or more either way.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIamCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIamCooking</a>

GangaAnd finally, the beet kvass, ready to be decanted into bottles. I just have to wash the bottles first as I finished the last of the previous kvass and the kanji this morning.The jar is not really on a slope 😆 and also was covered with a cloth while fermenting. This one has a lovely taste to it as I added some spices - fennel, coriander seed, cardamom seed, long pepper. I can definitely taste the fennel seed, and the others will reveal themselves I am sure, once the kvass is chilled. It has a different taste when chilled. I read yesterday that the left-over beet is nice roasted. It is too hot for that today, but I might freeze it and use in soups, veggie stews, dals, wet curries etc. <a href="https://mastodon.au/tags/NoWaste" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NoWaste</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaMost of the grapes have been dehydrated and are now conditioning (a few still finishing off in the dehydrator). And the rest of the fresh grapes are now busy making vinegar. It is a very lively ferment. It usually is covered with a breathable cloth; I took it off for the pic.The vinegar is darker coloured rather than light due to the sugar used.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Dehydrating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydrating</a>

GangaThe rhubarb was fermented - a slow bubble for this one - then dehydrated. It will be powdered for a nice, funky tart addition to foods, possibly to replace the usual souring agents in some Indian dishes.I loved how the powdered fermented herbs turned out so I wanted to do this with rhubarb too, rather than just dehydrating it.Sorry for out of focus pics. Those dehydrated pics are quite tiny - the bowl is a very small one, so they look bigger than they are.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaPurslane has been fermented (using ziplock bag method) with onion and garlic and is now in the fridge and is being used. V. happy with the results. Purslane still has some crunch. It was a lovely bubbly ferment.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaA catchup on things <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> Chillies have been dried and conditioned. Now in a jar - I'll grind chilli flakes and powder as needed and the rest will be used whole.

GangaGood grief it is hot out there. I mean "Summer burning hot" not "Autumn gentle hot". Pot plants are watered.Also water is out for the insects and birds. I can tell that magpies like the verandah for the coolth on hot days, as there are little white spots everywhere 😂 I'll often see them behind the pot plants that sit on the edge of the verandah.Time to taste the kvass and stir the vinegar.<a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a>

GangaDoing a test run of dehydrating doddapatre/Karpooravalli - so far so good altho it loses colour. Smells the same tho. It is easy to strike cuttings so will pot some up for people and do a couple of trays for dehydrating.Aka Indian borage, Cuban oregano, and Spanish thyme, Mexican mint., and so many more.... Also ajwain leaves and carom leaves (incorrect names).Of course, lots of different names across India:Hindi: Ajwain Patta or Sambrani Patta Kannada: Doddapatre, Karpooravalli or Oma Kalu Ele Tamil: Karpooravalli or Omavalli Telugu: Omavalli or Vamu Aku Malayalam: Panikkoorkka or Karpooravalli Marathi: Patta Ajwain or Doddapatre Bengali: Patharchur or Pashanabheda Gujarati: Sambrani or Ajma Na ParnoReal name: Coleus aromaticus / Plectranthus amboinicus<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/Doddapatra" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Doddapatra</a> <a href="https://mastodon.au/tags/Herbs" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Herbs</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaI was thinking about my next fermentation project when I came across this <a href="https://wellfed.substack.com/p/lacto-fermented-rhubarb-hot-sauce" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://wellfed.substack.com/p/lacto-fermented-rhubarb-hot-sauce</a>There is enough rhubarb in the garden ✅ <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/YearOfFermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#YearOfFermenting</a>

Ganga🌶️ 🌶️ 🌶️ 🌶️ The chillies have noticeably begun to ferment (bubble) now, whereas before it was "is it bubbling, is it just trapped air, is it, is it not?"So they will be blended tonight to make a paste/sauce before fermenting again for 4 days or so.🥕 🥕 🥕 🥕 Also the kanji is nicely ready, and I will decant that tonight. I'll have 2 fermented drinks then - beetroot kvass for morning, carrot kanji for afteroons. That's exciting. I can't wait to taste the kanji after a night in the fridge. The taste tends to change a little.UPDATE: the vegetables left after the kanji is decanted are very snackable, also can be sliced or diced to include in salads. 😋 <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://epicure.social/@Pollinators" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Pollinators</a> <a href="https://mastodon.online/@SRDas" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@SRDas</a>

Ganga🐞 I tasted the new batch of kvass this morning. It'd been chilling in the fridge for maybe 18 hrs. This gives it a slightly different flavour than straight out of the fermentation jar - a little effervescent from being capped, and the sweetness comes out. Very pleased with it although I used fewer beets than the first batch. Good to know I can use less.🏺 I have succumbed and purchased a large fermentation jar with proper airlock for larger ferments. The kvass doesn't need the airlock but the 3L jar will come in very handy for large batches to last a couple of weeks.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a>

GangaIt's a little late, and still 37C, so who can sleep?But I just taste-tested the ferments and Oh Em Geeee they are both good. 🍄 The shiitake have deep and funky mushroom flavours and I love them. They were funny to watch fermenting as the bubbles would catch in the folds of the mushrooms. I'd have to tip and twist the jar occasionally to get the bubbles to rise.🍷 The beetroot kvass is Oh So Good! There is a beetroot sweetness to it yet earthy and that saltiness that enhances flavour. You could see the fermentation as tiny bubbles that rose to the surface in increasing numbers. With the colour of the brine from the beets, it looked so cute.I've capped off the jar of shiitake mushrooms and put it and the jar of beetroot and kvass in the fridge to stop fermentation. I'll decant the kvass in the morning and consider doing a second one with the beetroot (apparently you can). Or you can just eat them as-is.Very happy 💃 <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaBeancurd sticks/dried tofu sticksMaybe a decade ago, Michael from <a href="https://herestheveg.blogspot.com/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://herestheveg.blogspot.com/</a> was asking about some tofu sticks they'd seen in their recent trip to China. He couldn't find them. We discussed options, but he really wanted to find these lovely twirled beancurd sticks. Not the long, scrunched, sort of flat beancurd sticks. These are twirled around to make a round, long, light stick.I'd never seen them. And still hadn't until recently I found them in my local Asian shop.The are soaked briefly, then can be used like noodles. I just made some with some Maggi seasoning, soy sauce and chilli crisp, with just a little veg and herbs from the garden.Hit the spot. When they soak they become twice the length and slightly unfurl, but still hold enough spaces and twists to really get the sauce right through the sticks. 😋Do you know these? How do you use them?<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/AsianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AsianFood</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/WhatIAmEating" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmEating</a>

GangaI've put some beet kvass on to ferment. <a href="https://mastodon.au/tags/KirstenShocky" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShocky</a> and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> have very different approaches in their respective books. Katz is like, uh, yeah, kvass. Throw some chopped beets in a jar, add unchlorinated water and a pinch of salt (yes, a pinch). Taste every day, it'll only take a couple of days. When it tastes good, decant and drink. It'll be light and beety. Use the beets again for a second fermentationShocky is like, now listen up. 750g beets, 9g salt (9 grams vs a pinch!), 7-21 days fermentation (21 days!). Decant, it'll be salty, fizzy and beety.This is my first time making kvass, so I split the difference and also halved the recipe to suit my litre fermentation jars. I suspect in the end I'll go the Katz way (if I keep making it). He likes kvass as an easy, continual fermentation cycle to have it always available. I am surprised neither addressed the stalks and leaves of the beets. There must be something <a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>-wise you can do with them. Will check. I suspect the stalks could go into the kvass.<a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a>

GangaThe Pea is there through all the seasons – in its pod in Spring and Summer, frozen year round. It grows up with us, from pea mashes to buttery steamed peas, from to risotto to fritters, and salads to soups. They can seem predictable and are often overlooked. But peas are incredibly versatile. Freshly podded peas are fantastic if they are eaten as soon as possible after picking; the rest of the time frozen will more than do. Peas are the ultimate vegetable, reliable, versatile and almost as good frozen as fresh. These beautiful Pea, Za’atar and Feta Fritters are from <a href="https://mastodon.au/tags/Simple" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Simple</a> by <a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Ottolenghi</a>, and they are actually quite simple to make. A pea puree is mixed with za’atar, mint and feta, formed into fritters and fried. They can be served simply with a salad and lemon wedges, or with a yoghurt or cream based sauce for dipping. <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> @Food <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaThe dal I made last night ⬆️ was delicious. I am not sure the fermentation adds to the flavours but certainly adds to digestibility and healthiness things.It made lots, despite saying that it serves 2. This book often has this problem ( <a href="https://mastodon.au/tags/Tiffin500Recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tiffin500Recipes</a> by <a href="https://mastodon.au/tags/SonalVed" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SonalVed</a> ). Not such a bad problem, as long as you have freezer space 😄 I am putting the remainder in the slow cooker for some hours, as I'd like the urad to melt more into the sauce. That is urad's 🌟 super power 🌟 - creating that creamy beautiful base in dals.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#IndianFood</a>

GangaCooking dal tonight using fermented lentils - Urad dal and channa dal.Apparently, according to <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> in <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheArtofFermentation</a>, soaking in unchlorinated water from 8 hours to 48 hours (or more) is very good. Watch for wild yeast, however. Discard if smelly or otherwise yucky. It will get a bit bubbly and a bit foamy. You can add a live culture like whey, sourdough starter, buttermilk or a fermented brine, or even water from a previous soak. But it will ferment anyway, just take longer.I prefer to rinse the soaked lentils or grains before cooking. Some people cook them in the soaking liquid.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/Fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermentation</a>

GangaGlazed apples are delicious and endlessly versatile. They can be used to top porridge and any pudding, syrupy cakes or endless desserts. Sit atop some junket, for example. Or over icecream, with grilled banana, on top of a fruit salad, topping a bowl of yoghurt. Any way you like.Here I've topped some yoghurt with the apples and added blueberries.Bill Grainger in his book <a href="https://mastodon.au/tags/SydneyFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SydneyFood</a> has a recipe for glazed apples with Banana Porridge. It really is delicious, and so Australian! We like to add passionfruit. It is a very Australian thing, and the sour notes of the passionfruit cut through the sweetness of the apples and porridge.<a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheArchives</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/AustralianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AustralianFood</a>

GangaJarring the fermented rhubarb relish (with cranberries, goji berries and spices) - the flavour is amazing and I can't help doing repeated taste tests.The dark spots in the jar are cranberries, not air pockets 😄 The recipe is from <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> in her book <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a>. From the ferments I have done so far, this is my favourite, followed by While Basil Leaves, Ginger Slices, and a Random Herb Mix. I left the Stinky Tofu too long and disposed of it, and didn't like the rocket (arugala) kimchi. That might have been due to my rocket, as it is stronger in taste than shop-bought.Anyway, some successes, and failures were expected as I learn the process. I will do the Stinky Tofu again, but perhaps in Winter.<a href="https://epicure.social/@Pollinators" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Pollinators</a> <a href="https://aus.social/@teadrinker" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@teadrinker</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

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