I'd like regular ancestral cooking emails!
Have you tried black fermented garlic paste? It is goooood. To me, it tastes like a heavenly umami-laden smooth prune paste. I hadn’t heard of it until last week and now, of course, I want to make it…but a quick online search makes me realise it’s complicated!
Here it is, a top ricotta, a top left-over sourdough pancakes.
I often intentionally make too many pancakes, so I can snaffle them out of the fridge and make myself a treaty supper…like this one.
There’s a tiny bit of fermented garlic paste left in the jar. I might get to taking a vid of it to show you before it goes.
AND the recipe for my sourdough pancakes is this month’s #ancestralcookup. The recipe is in my profile.