Purslane Lacto-Fermented - Ready to Eat. Pretty Good!

Lacto Fermented Purslane - Put up about one month ago.

Wow. It didn't taste at all slimey :-)
I ate a small salad portion plain.
After only one month, not quite as tangy as it will be later, but not bad to chew all by itself. This would really be great in salad or added to soup. Very nutritious and full of vitamins, minerals, and (for a plant)lots of Omega 3 oil.


One quart Jar - Fermented with 3-4 cloves garlic (bruised); 1 quartered Jalapeno; eight peppercorns; 1 TBSP Sea Salt and 4 TBSP whey, with Reverse Osmosis (RO) water. Wash the Purslane, shake dry, pinch or cut into small pieces (your judgement), or just cut up. Thick stems are fine to pickle too. Don't worry about removing flower heads gone to seed; the seeds are very tiny and contain lots of oil. They didn't register as "seeds" when I chewed the finished pickle.


Nutritional info on Purslane here:
http://www.nutrition-and-you.com/purslane.html


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