Entries in Vegetables (20)
Try this health-promoting, live-cultured fermented slaw with your next stash of extra carrots.
Over the weekend I taught another of my intensive fermentation workshops where six (previously) strangers came together in my home and left bonded by a new love for and empowerment surrounding lactic acid bacteria.
What struck me about mustard making was not really the simplicity, but the opportunity to turn the by-product—vinegar and white wine soaked garlic and onions—into something else we might consume. I opted for the route I usually travel with odds & ends of spare or wilty veg: soup!
An easy, gluten-allergy friendly and actually much better version of the canned onions of our youth.