My ginger and chilli bug has matured and now onto secondary ferments for the sodas

Excuse my lack of editing skills, but the reality is there are more important things to do than learn how to use Edits! Just popping up with a quick reminder that wild garlic season is mid-way now, with first flowers about to open. As this happens, plant's biology changes slightly and focuses on the flower not the leaf, so if you want to get some good quality leaves for fermenting or pesto - now is the last call! Once flowers develop, leaves tend to go a bit bitter. Here you can see the final stage of loading up wild garlic leaves with 2% salt into the jar. This bowl was full of fresh leaves when I started, and this is all it reduced to after about 10min massage. I let the leaves rest for 5 minutes before loading up, making sure I have enough brine to cover the content. If I didn't, I'd just top up with 1-2% brine. I'll give it 7-10 days and then I'll taste it, somehow missed this ferment in previous seasons so happy I managed to get a jar going this time. Anyone else tried fermented wild garlic?

Copying our teacher’s (Martyna) post on Instagram, I soaked some hard boiled eggs in the Kvass from this class, not only beautiful to look at, the earthy beetroot flavour added depth to the eggs - thank you Martyna 🙏