Add edible flowers to sauerkraut / kimchi. Or ferment the flowers for a gut loving bouquet!!
When selecting flower buds for fermentation: it is best to pick buds that are still tightly closed, not flowers that have simply closed for the night, which will have bits of petals sticking out.
Use these as you would capers. Nasturtium buds are ideal.
To ferment:
2 cups of buds / pods
1–2 heads garlic, broken apart and peeled
A couple of shallots (including the green)
1 piece fresh ginger, chopped
2 tablespoons goji berries
1 cup Brine (1/2 tablespoon fine Himalayan salt to 1 cup of best quality water or white Bok Choy juice)
- After picking the pods, give a good clean.
2. Separate the pods from each other, removing all the debris, and rinse.
3. Combine buds, garlic, shallots, ginger, and goji berries in a bowl.
4. Transfer to one liter Fido type glass jar and pour in the brine to cover the mixture completely.
5. The buds will want to float. Place a weight or a small bottle with brine inside or a daikon wedge on top to keep everything under the brine.
6. Set aside on a plate to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 5 to 7 days.
7. As the buds and vegetables ferment, they begin to lose their vibrant color and the brine will get cloudy; this is when you can start to test.
8. Ready when: The buds are dull green, the goji berries are plump but still bright orange red and the brine is cloudy.
The flavor of the buds and the brine are slightly sour, with ginger and garlic notes. Store in the fridge in the same jar, lid tight.
These will keep for about 1 year or more.
Mix it in:
Add to dips and sauces + sprinkle on salads.
Team with smoked salmon on top of pizza
Used in recipes in place of preserved lemon
Try in pasta salads, with grilled fish or chicken, dressings and marinades.
Marinate with fresh picked tomato and use as a sauce.
Team with kefir cheese.
