Living Nasturtium Capers

This recipe is adapted from Sandor Ellix Katz book Wild Fermentation.

  • 1 ½ c small (pick them when they are young and green) nasturtium seed pods
  • 2T sea salt
  • 1T whey drained from homemade yogurt
  • Spices such as black peppercorns, fennel, coriander, garlic or cloves.
  • Method
    Dissolve the salt in about 1 cup water. Fill a half liter jar with the seedpods and your choice of spices. Pour the brine over the nasturtiums and make sure it completely covers all the seedpods. Add the whey.

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