The mustard greens I've been fermenting for about 12 days are done. I suppose they could have fermented longer, but they were plenty salty and spicy and I think that's enough. I had a taste 10 minutes ago and my tongue is still tingling!
To stop the fermentation I drained off the brine and boiled it, then poured it back over the greens which had been stuffed into a pint jar. Now I can add it to stir fry, but not tonight. I'm getting the farm share today and I expect I will be working through that for a while.
To stop the fermentation I drained off the brine and boiled it, then poured it back over the greens which had been stuffed into a pint jar. Now I can add it to stir fry, but not tonight. I'm getting the farm share today and I expect I will be working through that for a while.
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