Fermented Nasturtium Pods
aka Nasturtium Capers. They have a salty, spicy pop of flavour to Fish, Eggs, Pasta, Sauces.. They seed around October in Victoria.
Diego made this batch a few years ago and they preserve really well!
Ingredients:
Fresh Nasturtium Pods, Water and Salt
Method:
3% per weight Brine (Water 1lt & Salt 30gms)
A week to ferment
Can be Stored in the brine a few years
