Background
This experiment is an attempt to create a salt cure using anisse hyssop flowers from Furnace Creek Farm. By combining the flowers with Koji and a high concentration of salt, the goal is to preserve them and develop a unique flavor. The final product is intended to be stored in oil.
Recipe
Ingredients
59g Anise Hyssop flowers
2g Anise Hyssop leaves
2g Koji
20g Salt
Equipment
Container with Lid
Kitchen Scale
Fermentation Weight
Instructions
-
Preparation
Carefully inspect the anise hyssop flowers and remove any bugs. -
Mixing
Combine the flowers, leaves, koji, and salt in a container. -
Packing
Pack the mixture down firmly and place a weight on top to keep it compressed. -
Curing
Store in the refrigerator for 5-7 days, stirring the mixture every few days.
Notes and Observations
- A small amount of anise hyssop leaves were added to the flowers to introduce more moisture.
- This is a high-salinity cure rather than a typical fermentation, given the high ratio of salt to other ingredients.
- After the initial curing period, the plan is to transfer the flowers into oil for long-term preservation. The progress will be monitored over the next week.