Have you ever whipped up a flower power feast?

Fermented flowers pack a punch, tasting like little caper buddies ready to jazz up your dishes! My secret? Toss in some goji berries, submerge them in a salty brine inside a cosy oxygen-free jar, and let them chill at room temp away from the sun for a few weeks.

Boom! You’ve got yourself a gut-friendly delight!

Plus, organic edible flowers make fermented veggies like sauerkraut not just delicious, but a feast for the eyes too—yum and pretty!

Whether you’re a fermentation rookie or a pickle wizard on a quest for flavour, you’ve hit the jackpot!

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