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Spice Ferments - they're a thing -really!

Yes really! We are the only people we know of making fermented spice pastes such as Harissa and lazy Garlic.

For our Harissa we ferment the lemons, garlic and chilli for a minimum of 6 weeks then combine with the dry spice. The result is a complex flavour quite unlike the shop bought alternatives.

Use them as you would in cooking where there slightly acidic flavour will give all your dishes a real boost to uses then uncooked in dressing or stirred through cooked pasta, veg or in sandwiches f. Enjoy...

 

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