Now I agree a fresh tomato salsa is absolutely delicious! Summer perfection! So why bother to ferment one..? I’ve made this ferment twice. The first occasion was late last summer, when buckets of firm green tomatoes at the market were being sold for next-to-nothing as it was too late in the season from them to ripen fully.Read More
I love using the beetroot ferment liquor, or Kvass, here, yes for the probiotic goodness it contains, but crucially for the complexity of flavour it adds to the hummus. It has a wonderful savoury tang, not as astringent as a pickling liquor, but certainly with bite, so while the hummus is sweet, earthy and familiar, its flavour is also very unique and intriguing.Read More
The perfect companion to this Buckwheat, Asparagus & Mint Salad.
This recipe serves 4 people if part of a lunch spread, or 8 or so, if being served with nibbles.Read More