Cooking
Beetroot, carrot and chillies: Olia Hercules' easy ferment recipes
15 days ago | By The Guardian
Steeped in the Ukrainian tradition, these ferments are a healthy and fun way to preserve all sorts of vegetables, not to mention a brilliant way to use up odds and ends The smaller you cut your vegetables, the quicker they will pickle. This makes for a great opportunity to practise your julienning skills. Otherwise, there are peelers or spiralisers that will help you do the job much quicker - it's totally up to you. These are great used in the same way you would kraut, but I also like cooking with them - I fry onions, then mushroom, chestnuts and, finally, these carrots , and use as a...
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