Posted by: Anonymous User ()
Date: February 20, 2012 07:05PM
Calls for whey but has the option to use salt instead. Bet I could use some of the juice from a previous batch of ferment too.
I love fermented food!
Re: Fermented salsa
Posted by: RAWLION ()
Date: March 06, 2012 04:06PM
that is cool! I love all the magic of ferments too! I have a huge crock going right now of brussel sprouts! Its just brussel sprouts garlic and hot peppers covered over in salt brine! I am gonna try this salsa ASAP!
Another amazing technique Ive seen is taking slices of eggplant, salting them on each side, let them sit until much water has sweated out. then you pack them in a jar with garlic and herbs. then you cover it all with olive oil. it sits in the cupboard for a month, then you can stick it in fridge. it is so amazing, its an old french delicacy. it is 5 stars! amazing.....
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