Thursday, June 27, 2013


The mustard greens I've been fermenting for about 12 days are done.  I suppose they could have fermented longer, but they were plenty salty and spicy and I think that's enough.  I had a taste 10 minutes ago and my tongue is still tingling!

To stop the fermentation I drained off the brine and boiled it, then poured it back over the greens which had been stuffed into a pint jar.  Now I can add it to stir fry, but not tonight.  I'm getting the farm share today and I expect I will be working through that for a while.

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