carefully dig beside the root to maximize the amount of supple root that is deeper down. Very similar to harvesting burdock (i imagine)
I've learned that even the thin lateral roots clean up really easily, are super texture, and are significant volume.
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Clean, chop, process.
Note, be extremely careful if blending, as the root can gasify. I have friends who literally lost their vision when processing inside their house after opening the blender. behave accordingly.
now you can mix with vinegar
OR
a honey water mix that will ferment and acidify on your counter over about 4 weeks. stir occassionally. this is often referred to as a ferment, or wild-ferment. refer to Sandor Katz for fermenting ideas/knowledge, especially a book entitled wild-fermentation.
both are delicious in my opinion.
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