Look before you berate me for possibly killing my kraut, you need to know a few things first. I’m one of those resourceful foodies who doesn’t like to throw anything out unless it’s absolutely necessary. So when I recently had a jar of homemade fermented green papaya, chilli, turmeric and ginger over ferment and slightly become boozy,
I thought I’d experiment with it. Now to paint a clear picture here. I’m not into booze per se, though I love a glass of bio dynamic organic red wine every now and again and am partial to a heavy handed splash of homemade vanilla essence in my quinoa trifle. So I figured I had nothing to lose and everything to gain by playing around with this little baby and wasn’t disappointed.
I hear you asking what did I do, right? Well, all I did was take a heaped tablespoon of this luscious ferment, add a glass of coconut water and blitz for about 10 seconds. And the end result was ahhhhmazing! Have you ever done anything like this? Let me know – let’s trade stories 😉
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