It is time to harvest all the daikons from poly tunnel, they have grown big during the hot month and so are slugs.
On top of making soup and stew, I also tried fermenting them like sauerkraut. Instead of salting it heavily and wait for the bacteria to work, I used dried fermentation starter culture. With the culture, I don’t need to add so much salt, and no need to worry when fermentation will happen or not.
Indeed the jar is bubbling gently the next day, I can start to enjoy mildly sour daikon the day later. It is a tastier way to enjoy fermented food regularly.
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