2025 was my year of preserving, but mainly the #YearOfFermenting I fermented so many things up until my health things happened in a row, then a holiday, then xmas. Ooof that was a time and a half.
Here is what I made:
*****FERMENTED*****
DRINKS
Beetroot Kvass (lots and lots)
Kanji
Probiotic shot
Culltured cabbage juice
Mustard greens (Vietnamese pickled mustard greens)
Mustard greens (different recipe, both excellent)
Boza (not a favourite)
VINEGARS
Green grape vinegar
Quince vinegar (oooh, the best, love this one)
Citrus Vinegar
VEGETABLES
Okra
Carrots
Fennel stalks
Pumpkin
Radishes
Onions
Hog plums
GREENS, HERBS AND SPICES
Purslane
Basil leaves
Mix of herbs
Ginger slices
Chillies
Garlic
MIXES
Kimchi
Fennel Water Kimchi (a real favourite)
Daikon Water Kimchi (ditto)
SAUCES AND CONDIMENTS
Fermented Rhubarb and cranberries chutney (a highlight)
Hot chilli sauce
Fermented zucchini pickle
Hawaiian chilli water
Quince honey
Pomegranate honey
Hot spicy quince ferment (hated, threw it out Too much cinnamon in it ugh)
Sweet quince ferment
Onion Relish
FERMENTED THEN DEHYDRATED AND POWDERED
Shiitake mushrooms
Mix of herbs
Rhubarb
OTHER
Miso
*****OTHER PRESERVES*****
DEYDRATED WITHOUT FERMENTATION
Vine leaves
Beetroot leaves
Purslane
Chillies
Dodapatre
Moringa leaves
Tulsi
Basils (different types)
Mixed herbs - tarragon, fennel, thyme)
Grapes to make sultanas
Quince for making pickle from semi-dried q, and for making quince tea
Orange slices
Parsley seeds
Fennel seeds
PICKLES AND CONDIMENTS
Indian quince pickle
Indian makrut lime pickles (excellent)
Indian chinotto orange pickles (excellent)
Chilli Jam (a loved chilli paste for use in anything or as an accompaniment to things)
DRINKS
Chinotto orange syrup
#FromTheKitchen #FromTheGarden #Fermenting #Fermentation #Vegetarian