I truly apologize for this. We had cut down on the salt we put into the salsa, then started noticing that it was possibly not fermenting quite perfectly. /:) So we upped it once more. I have the amended amount in the previous blog post...I changed it some time ago, but kept forgetting to notify you of that. Sorry about any inconvenience!
We made lacto-fermented cucumbers recently again, and are starting to like them (a bit). :) They have a lot of zing! You just put fresh dill and garlic slivers into your jar along with the cucumbers and pour some whey and salt water to fill up to 1 inch of the top. Leave it on your counter for a few days then refrigerate. They don't become mushy if you add a grape leaf or two. The tannins in grape leaves preserves the crunch. Yum. (sortof)
Okay--grinding wheat for my fave cake--morning glory!
Lata
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