I'd like regular ancestral cooking emails!
Following on the success of my garden basil fermentation, I decided to do the same with my three abundant chive plants. After giving them all a hair cut, I pounded the stems with 3% salt and pushed them into this jar with a little topping of olive oil.
After almost a week on the counter, it’s got that gorgeous ‘roasted onion’ smell. It’s my hubby’s birthday soon and I’m thinking of saving this till then and letting him have the first go at spreading it on some freshly-baked spelt sourdough focaccia.
September 13, 2021