GangaMar 15

A 2-litre jar of #purslane, fermented with ginger, garlic and onion for 5 days, reduces to this - a much smaller jar of purslane and left-over brine for brine shots and soups etc.

I couldn't get the purslane to release enough brine to do a dry ferment, but it did release water over the 5 days. I suspected it would do this and adjusted salt levels to compensate.

It reduces as the stems soften a little and the purslane tangles around each other.

The purslane is still beautifully crunchy (I used grape vine leaves as a follower which may have helped).

Note for next time: Add some nori or kombu to the ferment.

#Fermentation #Ferment #FromTheFermentationBench #WhatIAmFermenting #FromTheKitchen #Food #Vegetarian

Show threadGangaMar 16

Also Dilly Beans. Hmm, dilly beans might be an American Iconic food, but these are nothing to write home about*. They are Ok, and will be quickly used, but don't make it into my favourite ferments. 6 days ferment in Australian summer conditions.

*Actually, I feel this way about many American iconic and common foods - the use of cinnamon in startling quantities is another example.

#Fermentation #Ferment #FromTheFermentationBench #WhatIAmFermenting #FromTheKitchen #Food #Vegetarian

Show threadStrfnurfn
@LifeTimeCooking I like the idea of string beans, but the couple times I've tried, they came out tough on the outside and mushy on the inside 😝 I still need to try purslane... Oddly I didn't have much ~weed~ volunteer purslane show up in my containers last year
Mar 16 at 5:20pmWeb
Show threadGanga6d ago

@earthtoneone Yes! These beans are tough too. I thought it might have been the beans, so it is good to hear your experience. I cooked some with rice to have with dinner but they were still a little tough.

Live and learn. 😄

Purslane with the ginger, garlic and onion is terrific!