Fermented mirepoix from Home Food: Recipes to Comfort and Connect (page 284) by Olia Hercules

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Notes about this recipe

  • Apollonia on September 27, 2024

    A really nice mild sauerkraut-like ferment. She recommends fermenting for a few days; I did a week, and my veggies were still quite crisp, but nicely fermented. I haven't tried cooking with this yet, but as nice as it is to eat out of hand, I'm sure it will be delicious.

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