Mastodawn

I've just jarred a large lot of capsicums that have been fermenting. It's a mix of red and green capsicums so very colourful. They'll be lovely for quick stir fries.

The shiso leaves are still fermenting - another couple of days should do it in this weather. They are so aromatic, and every now and again there is a wave of their perfume through the kitchen/dining room. It must be as some CO2 escapes.

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Ganga

Replacing the capsicums on the fermentation bench with a 2l jar of beetroot kvass - this time with beetroot, carrots, mint, lemon verbena, fennel flower heads. It'll be ready before the weekend.

Very colourful in the jar.

I thought about adding hollyhock flowers, but when I tasted them I found they have a slight bitter edge. I should have tried the leaves too. I'll taste them tonight, ready for the next batch.

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