Ingredients:<\/strong> Instructions:<\/strong> I have the good fortune of having a 5 meter tall beautiful Bay Laurel tree (Laurus nobilis) in my small city garden. So far, I picked the leaves to season sauces and slow cooking dishes but every spring, the tree is producing small flower buds, looking a bit similar to capers. In \u2018Bar Tartine\u2019, I […]<\/p>\n","protected":false},"author":4,"featured_media":556,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[52,51],"tags":[82,83],"class_list":["post-551","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lactofermentation","category-recipe","tag-bay-laurel","tag-capers"],"jetpack_featured_media_url":"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2020\/03\/Bay_leaf_capers.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9WlzC-8T","_links":{"self":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/551","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/comments?post=551"}],"version-history":[{"count":2,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/551\/revisions"}],"predecessor-version":[{"id":560,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/posts\/551\/revisions\/560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media\/556"}],"wp:attachment":[{"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/media?parent=551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/categories?post=551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wiki.fermenthings.be\/nl\/wp-json\/wp\/v2\/tags?post=551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2020\/03\/Bay_capers_salt.jpg\")
<\/a> ![\"\"](\"https:\/\/wiki.fermenthings.be\/wp-content\/uploads\/2020\/03\/Bay_capers_mix.jpg\")
<\/a><\/p>\n
\n40 gr bay laurel buds
\n1,2 gr sea salt (3%)
\n20 gr (blau)kraut brine
\n1 tsp hot pepper brine (if you have any)<\/p>\n
\n1. Take the closed flower buds from the bay laurel branches and rinse them.
\n2. Add the salt and the brine and mix well.
\n3. Put the buds in a small glass jar and leave everything to ferment for 6 weeks or longer, shaking the jar every other day.
\n4. Taste (the \u2018capers\u2019 are ready when lightly sour) and store in the fridge.<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"