@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