Thread: Fermenting.
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Old October 24, 2017   #704
NewWestGardener
Tomatovillian™
 
Join Date: Nov 2010
Location: Vancouver, BC, Canada
Posts: 564
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Thanks, I will give that a try. I imagine the near ripe ones are more flavorful than the little ones, more sugar in them.

BTW, fermented turnips are great, the best way to eat it anyways, as they have a nice firm texture.
I grew up in a remote Chinese farm near the Russian border, our winters are never without pickled turnips. Actually I suspect the Chinese term for "turnip"is actually borrowed from Russian language. They are always pickled, usually whole, never used fresh. Once ready, they will be julienned, then spiced with chili oil, and sprinkled with toasted sesame seeds.

Chili oil: pure boiling hot oil directly into a bowl of chili flakes.

Quote:
Originally Posted by Karrr_Luda View Post
I just posted about green tomatoes a second ago, what a coincidence. https://www.culturesforhealth.com/le...omato-pickles/
Here is a recipe, it looks fine to me, if the tomatoes are large, I would probably quarter them.
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