”A quick and easy ferment using the fresh tops of samphire and some great flavour combinations.
GeorgeFlavour Fred
Served with pita, labneh & fish (or coastal veg) kofte.
1kg fennel shredded
1kg kohlrabi grated
250g samphire tops
55g smoked salt
75g toasted caraway
All cleaned, collected safely (water status checked) and prepped then put into jars once the liquid content drops out. Fill the jar with the ingredients and submerge in clean vessels (@kilneruk)
