CureZone   Log On   Join
Purslane Lacto-Fermented - Ready to Eat. Pretty Good!
elf_hardtoil Views: 9,186
Published: 12 years ago

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:


Printer-friendly version of this page Email this message to a friend
Alert Moderators
Report Spam or bad message  Alert Moderators on This GOOD Message

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


Donate to CureZone

CureZone Newsletter is distributed in partnership with

Contact Us - Advertise - Stats

Copyright 1999 - 2022

1.781 sec, (1)