I doubt that my young fruit trees will be productive enough to prompt it, but I do have a recipe for Rumtopf that requires fruit (and sugar I think) and then more fruit and more fruit of all sorts, throughout the fruiting season -- and then it's a fruity-alcohol mix that's served in the winter. So maybe someday that'll be in the lineup here. :)
Interesting that so many fermented vegetables come from the Brassicas... it may have something to do with the bloom of wild yeasts and bacteria that give the characteristic dusty look to that family's leaves. I fermented sunchokes this winter but (sigh, true to form) they're still in their brining liquid waiting for me to do something with them. I'm guessing they're still edible, but I haven't even tried them yet! If they're good, would that be something interesting?
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2021-03-05 06:47 pm (UTC)I doubt that my young fruit trees will be productive enough to prompt it, but I do have a recipe for Rumtopf that requires fruit (and sugar I think) and then more fruit and more fruit of all sorts, throughout the fruiting season -- and then it's a fruity-alcohol mix that's served in the winter. So maybe someday that'll be in the lineup here. :)
Interesting that so many fermented vegetables come from the Brassicas... it may have something to do with the bloom of wild yeasts and bacteria that give the characteristic dusty look to that family's leaves. I fermented sunchokes this winter but (sigh, true to form) they're still in their brining liquid waiting for me to do something with them. I'm guessing they're still edible, but I haven't even tried them yet! If they're good, would that be something interesting?