Tag: turmeric
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Mustard: hot & cold soak
Mustard is a fascinating condiment, brightening our plate and palate. Strictly speaking, mustard is not really a product of fermentation but we use a fermented liquid (beer in this case, but it could be kombucha or kraut brine as well) to hydrate the seeds. Mustard seeds are exceedingly antimicrobial, explaining the longevity of the final…
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Fennel and turmeric ferment
This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of the freshly grated turmeric gives the ferment a very distinct flavour and color. It is usually served together with a ceviche, where the fish is marinated in a kombucha & sour orange vinaigrette and served…