Background
Testing a quick Lacto-Fermentation of burdock root to evaluate its texture and how it carries a mild smoky heat.
Process
Ingredients
- Burdock root (sourced from Gorzynski Organic Farm)
- 1 smoked Santa Fe pepper (sourced from Eckerton Hill Farm)
- Salt (calculated at 3% of total weight)
Notes and Observations
- Duration: The ferment was pulled after 5 days.
- Texture: The burdock remained quite crunchy, though it is still a bit fibrous overall.
- Flavor: The flavor profile came out quite well, with the smoked pepper integrating nicely.