Fermented Vegetables – Pineapple, Leek, Ginger Kim Chi
I am Certifyably Demented Fermented !! Simply can’t stop creating the most awesome amazing concoctions ever 🙂
Here is my latest recipe
1 pineapple – peeled, chopped or grated
1 leek – sliced finely – you could use any type of onion here
1 knob of fresh ginger – grated
juice of 1 lime – you could use lemon
1/12 TB himalayan salt
Massage all the ingredients in a large mixing bowl and lovingly put into clean glass jars.
I have left it on my kitchen bench for 2 days, the taste is very good, but I will leave it another day to see how it develops further.
It is all in your own personal taste, there is no set rule to exactly how long to leave it out, it is also dependent on the kitchen temperature and humidity.
Once it has developed the flavour you personally desire it will need to be kept refrigerated, it is recommend the fruit kim chi’s be used within 2 months. I would be interested in other fermented friends experience on this one 🙂
To me that is the FUN part, working with ALIVE foods, and watching them grow right there in your kitchen 🙂 2EZY