@celine-lecomte yum. I’ve made carrots with the wild garlic buds in a brine and mushrooms with the wild garlic buds – using kombucha as a starter culture – but haven’t experimented beyond that. What veggies do you use with your buds?

@celine-lecomte I ferment the pesto for a shorter time purely from a taste perspective – I didn’t want it too tart – but fermenting for longer would be fine from a food safety perspective and would make it more beneficial from a ‘probiotic’ perspective. It’s definitely worth a few experiments.

I was always a bit nervous about the idea of seeds etc in a lacto ferment and then I came across a really interesting recipe for white kimchi with pine nuts. I did my own version, swapping out jujubes for dried mulberries and I also added a dash of miso – this was a 4 week ferment and then fine for several months in the fridge. The pine nuts added a lovely texture and sweetness to the ferment and didn’t deteriorate (which had been my worry). To cut a long story short nuts and seeds that go through the lacto fermentation process end up being easier to digest but don’t deteriorate during the fermentation process (ie they don’t turn to mush). I’ve only ever used them with other veggies (to provide the live bacteria) but I have read that you can use a starter culture if you are fermenting nuts on their own. It’s now got me wondering about a fermented nut butter experiment …