I love this Kristen! Thanks for the work you do. I recently made a Kim-kraut and one jar is in the fridge. I’ll see if it’s still edible. I made it a bit too spicy!
I have a bowl of tiny San Marzano tomatoes. Can I ferment a few?
Hi Cate, Thank you. I am delighted you enjoyed this. One idea on when things are too spicy is to just add it to some fresh cabbage to spread out the heat when you eat it -- like a coleslaw with fresh and fermented. You can eat it fresh that way or even let it ferment again. It is like using what you have as a starter.
As far as those tomatoes, yes, you can make a fermented salsa for example.
Thank you for a glimpse into a lovely part of the world. I also enjoyed the encouragement and inspiration to ferment… I’m headed out to the garden to pick a giant bunch of cilantro for a batch of Cilantro Coconut Sauce 💚
oooh this sounds interesting, is it a ferment or simply a blend of grated coconut, ginger, cilantro etc etc (just looking through a few search results)
It’s a fermented sauce from the 10th anniversary edition of Fermented Vegetables. It’s with coconut milk but don’t have it in my mind exactly at the moment.
Thank you. And oh yes to the Cilantro Coconut sauce. I need to get my fall planting of cilantro in so that I can also make that again--It has been a while. Enjoy. 💚
I love this Kristen! Thanks for the work you do. I recently made a Kim-kraut and one jar is in the fridge. I’ll see if it’s still edible. I made it a bit too spicy!
I have a bowl of tiny San Marzano tomatoes. Can I ferment a few?
Hi Cate, Thank you. I am delighted you enjoyed this. One idea on when things are too spicy is to just add it to some fresh cabbage to spread out the heat when you eat it -- like a coleslaw with fresh and fermented. You can eat it fresh that way or even let it ferment again. It is like using what you have as a starter.
As far as those tomatoes, yes, you can make a fermented salsa for example.
Thank you for a glimpse into a lovely part of the world. I also enjoyed the encouragement and inspiration to ferment… I’m headed out to the garden to pick a giant bunch of cilantro for a batch of Cilantro Coconut Sauce 💚
oooh this sounds interesting, is it a ferment or simply a blend of grated coconut, ginger, cilantro etc etc (just looking through a few search results)
It’s a fermented sauce from the 10th anniversary edition of Fermented Vegetables. It’s with coconut milk but don’t have it in my mind exactly at the moment.
Thank you. And oh yes to the Cilantro Coconut sauce. I need to get my fall planting of cilantro in so that I can also make that again--It has been a while. Enjoy. 💚
Lovely to step into your world for a few minutes! I hope those wildfires die out soon and you get some more rains to keep things hydrated.
We had almost 14” of rain in June, mostly in two downpours!
Thanks, we hope the same. Nice to hear from you Leon and sounds like life continues to thrive in your world.