Jar: 3/4 Liter
Brine: 2% Temperature: 68-72ºF Ferment: 5-7 days Preparation:
Notes: "Why dandelion buds", you say? Because dandelions are rich in nutrition, and have amazing compounds that support liver health. We're all about doing more of what can make us healthier around here at The Probiotic Jar. This recipe is not "tried and true" I'm inviting you to try this and let us know how it develops for you! I live far in the north, in Alaska, and your dandelion buds will be finished before mine start to appear, so I'm posting this early for you! I've added warming spices to counteract the flavor of bitter dandelion, but it might be just wonderful with only garlic and bay leaf. I think I'll try a Jar both ways! Also note that garlic is a longer ferment than most ~ it needs four more weeks in the refrigerator to completely finish the fermenting cycle, so for the very best of the fermented garlic contribution, make it now and enjoy it mid-summer! I'm excited to see how these taste on salads with a little Himalayan Pink Salt and freshly ground pepper. and a drizzle of olive oil.
3 Comments
caroline honse
1/26/2017 01:38:32 am
Oh how I love wilted dandelions in a sweet-sour bacony sauce in the spring! The buds were my very favorite part of it. I really dislike the bitter taste of dandelion leaves but the sweet-sour sauce convinced me how delicious it could be. Plus my Mom insisted that we eat it every spring to "purify the blood." Some of my fondest memories are of her pulling me in a little red flyer wagon up the dirt road while she gathered the dandelions.
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Hi Caroline! Yes, how wonderful the sweet-sour sauce my mom used to make for dandelions! The greens aren't bitter if you pull them before the buds bloom. :) I love the fresh greens, too!
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