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7db50b9a e8c7 41d8 9ddb 180e7ad0f641  2016 03 22 11 01 24
Thom Eagle
Thom Eagle

My current go-to pickle. Shred carrot, kohlrabi, fennel, celery and onion; slice lemon and blood orange. Pour over a pickling brine (35g each salt & sugar/litre of water) & ferment until the sourness outweighs the bitter citrus.