Making seasonings, powders and pastes from old or not-your-favourite ferments from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 142) by Kirsten K. Shockey and Christopher Shockey

  • ferment of your choice

  • EYB Comments

    Recipe appears in the text of the page. The ferment is drained for 30 mins then dehydrated for 10 hours.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Recipe appears in the text of the page. The ferment is drained for 30 mins then dehydrated for 10 hours.

  • Ganga108 on February 19, 2025

    This is a recipe for dehydrating ferments to make powders, pastes and salts - using end bits of ferments or ferments where the texture didn't turn out so well. I've dehydrated the end bits of the Mixed Herbs from Sando Katz's book, and the Layered basil leaf ferment from this book, and the taste is astounding - herbaceous, salty, "fermenty", briny. Excellent.

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