It's been a very hot summer, and we've been enjoying our icy-cold ginger beer and turmeric-lime soda. Our visitors always ask "how do you make it?" So we're sharing this knowledge in a Spotlight on Ginger Beer, on 9 March. This is a short focused 1-hour session, so you can start making these delicious drinks at home.
Come along to learn how to make a ginger bug, how to maintain it, and how to use it to make delicious, refreshing ginger beer. Practice your new knowledge as we make a tumeric bug, and use it to make tumeric-lime soda!
All this know-how for $25pp, and includes worksheets with recipes, and a ginger bug to take home.
Contact us to book your place.
Fermented Cucumber and Garlic Salad Dressing
With Summer heat going on for so long, I’m always on the lookout for salad dressings to jazz up a cold dish. Fermented Cucumber and Garlic salad dressing definitely provides a flavoursome tang!
Ingredients:
- 2 or 3 Lebanese cucumbers, washed
- 1 garlic clove, sliced finely
- ½ teaspoon salt
- 2 tablespoons whey
- Filtered water
Method:
- Cut the cucumbers into quarters lengthwise, then cut in half so the pieces will fit into a jar leaving 2 fingers of space. Pack the cucumber fingers tightly into a jar.
- Add the garlic and salt. Add the whey.
- Add enough filtered water to cover the tops of the cucumber fingers.
- Keep the cucumber submerged with a Viscodisk or weighted glass.
- Leave to ferment in a dark space for 3 to 5 days in Brisbane weather. When it has stopped bubbling, seal and keep in the fridge.
- When ready for dressing, remove ½ the mixture, making sure the remaining cues are submerged. You may need to add some more filtered water to the jar.
- Blend the fermented cucumbers in a processor and drizzle over salads or any dish that needs a tang added to it.
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