@LifeTimeCooking I must try this - we have it growing wild in the garden.
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@LifeTimeCooking I must try this - we have it growing wild in the garden. And the paddocks.
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@LifeTimeCooking I must try this - we have it growing wild in the garden. And the paddocks.
@gordonkerry Also - if picking from places other than your garden, make sure it hasn't been sprayed. Your garden might have more water so they will be more tender and juicy. Wash really well - I let them soak for 10m or so, then drain and soak quickly again.
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@gordonkerry Also - if picking from places other than your garden, make sure it hasn't been sprayed. Your garden might have more water so they will be more tender and juicy. Wash really well - I let them soak for 10m or so, then drain and soak quickly again.
@LifeTimeCooking Yes it’s doing especially well in among the brassica seedlings in the shade house, so getting water and no spraying. I did see your recipe but can’t find it so if you have a minute please do let me have it.
We made verjuice with last season’s unripe grapes but still ended up with soarkling wine! -
@LifeTimeCooking Yes it’s doing especially well in among the brassica seedlings in the shade house, so getting water and no spraying. I did see your recipe but can’t find it so if you have a minute please do let me have it.
We made verjuice with last season’s unripe grapes but still ended up with soarkling wine!@gordonkerry Verjuice would be a lot of fun - I am keeping it in mind for next year.
This is the recipe: https://www.outdoorapothecary.com/purslane-recipe/
Don't use hot water - #SandorKatz says if you need to use hot water you are using too much salt.
I used a parchment paper cover on the purslane, and the ziplock bag method of weighting and preventing air intake. You could use a weight on the parchment and one of the fermentation style lids, or choose to open the jar to burp often (it is vigorous so will need frequent burping.
Good luck!
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@gordonkerry Verjuice would be a lot of fun - I am keeping it in mind for next year.
This is the recipe: https://www.outdoorapothecary.com/purslane-recipe/
Don't use hot water - #SandorKatz says if you need to use hot water you are using too much salt.
I used a parchment paper cover on the purslane, and the ziplock bag method of weighting and preventing air intake. You could use a weight on the parchment and one of the fermentation style lids, or choose to open the jar to burp often (it is vigorous so will need frequent burping.
Good luck!
@LifeTimeCooking bit alarming when a cork flew off a bottle of verjuice that was on the table next to me. Tasted nice though!
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@LifeTimeCooking bit alarming when a cork flew off a bottle of verjuice that was on the table next to me. Tasted nice though!
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@LifeTimeCooking Wish me luck
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@LifeTimeCooking Wish me luck
Are those green hops? And ... GARLIC? What in tarnation.
