Ganga

@Pollinators I've just made another litre jar of purslane which will ferment with garlic, ginger and onion (same as last year). I love that last year I described it as having a taste of seaweed - a little salty, tart and a bit funky. 😆

It struck me while I was making it that dry brining would probably work well - it is so succulent. I heard Katz talking in an interview the other day and he says that he almost exclusively dry brines these days.

#Ferment #Fermentation #Purslane #FromTheKitchen #WhatIAmCooking #Food

Feb 4 at 7:27amWeb
Show threadPollinatorsFeb 4
@LifeTimeCooking Yes. The purslane fermentations are the good funky. The funky has notes of seaweed. Our seaweed experience is with dried ingredients. Congratulations on the liter so far!#fermentation
Show threadGangaFeb 4

@Pollinators Oh I am glad you noticed the seaweed quality too!

I also dehydrated a tray of purslane that I blended in the food processor - it is not *really* finely blended, still very slightly coarse. This is for sprinkling or adding as I am cooking anything. I used the leftovers from making the fermentation, so I will do more today/later. it dries really quickly.

#PurslaneLove ❤️