Dugged out yacon in February and have been eating them regularly, raw or cook with veg. Thought of making this pickle when I saw the bottle of honey fermented blackcurrant in the pantry.
That was an experiment last year with a good blackcurrant harvest. Can’t use so many jams so add honey to ferment the remaining berries, thinking of making blackcurrant cordial. Turned out that blackcurrant is so sour that the resulting cordial is impossible to drink. So might as well use it like vinegar! Gives a beautiful pinkish red hue to Yacon.
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