Some of you may have seen my post yesterday about my little experiment fermenting nasturtiums. I promised to share the recipe when it was done so here it is.
Here is what you will need:
- Enough Nasturtium flowers and leaves to pack a quart jar tight
- 1/4 cup or more chopped green onion
- 1 Tbls or more chopped raw ginger (I did not add it to this batch but would have had I had it on hand)
- Garlic: 1 Tbls each dried/sliced and granulated, or several cloves raw, chopped
- 1 Anaheim or pepper of choice, chopped
- 1-2 Tbls Red Pepper Flakes
- 1/2-1 tsp Redmond Real or Himalayan Pink Salt
- 1/4 cup fermentation starter - you can see my how-to video here but I will also be putting up a step by step blog post in a day or two if you want to wait for that.
- filtered rain, well, or spring water
You can either mix all ingredients in a bowl first or do what I do and that is layering it directly into the jar, adding a bit of each to each layer until the jar is packed tight.
Then pour in your 1/4 cup of fermentation starter and top off with your good filtered water. Put a tight lid on and shake to mix. Loosen lid a bit and set in a warm place to ferment for 3 days. Check daily to see how it is doing and to release gasses.
The photo above is how it looked right after packing and adding the liquids.
Here is how it looked today, three days later:
The taste and texture ended up being very much like kimchi but slightly different. Very good and certainly worth giving a try for just another great thing to use those wonderful, healthy nasturtiums for!
Hope you enjoyed this and Happy Fermenting! ~ Heidi
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