Just something I've noticed...each vegetable has its own lovely color when fermented. Some are a surprise. Here's a list:
Cabbage: white, absorbs other colors
Turmeric: golden yellow
Red cabbage: purple to blue
Garlic: anywhere from teal to white
Carrot: BRIGHT orange
Zucchini: white, absorbant
Daikon: white, very absorbant
So our recent batch, uncrocked yesterday, is bright teal, purple, yellow, orange and white. I was trying to figure out what the heck the teal is when I realized that it was the garlic, possibly reacting chemically to something else in the mix.
Anyway, it's delicious. :)
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