Friday, 19 August 2011
As with all Lacto-Fermentation, this recipe is subject to experimentation, and depends on what you have to hand. Here I grated Horseradish, muddled it with Parsley and Radish Tops. Stuffed the lot in jars with 10g or salt to 1lt jar (in this case 2.5g to 250ml Jar). Pressed in tight and covered in water. Left a few days at room-temperature, when obviously fermenting moved to a cool-dark place.
Eat at your leisure, keeping the horseradish out of the air by consistently checking and topping up the layer of water.
Eat with Beef, Mackerel, or Beetroot... Or trying tossing into a 'Slaw to spark it up.
For further information on Lacto-Fermentation, please refer to other posts.