I am back with another Live Lagom post, this one with a real difference! It is all about fermenting. We got invited into the Ikea Dublin HQ to learn all about fermenting with Dearbhla Reynolds of The Cultured Club.
We learned so much about fermenting, the techniques behind it, the health benefits and much more. We started off with a lovely table set up ready for us to make some food of our own….those knives were sharp, there were a lot of plasters being handed around!
We got to try some of Dearbhla’s fermented lemonade, and fermented salsa – both of which were amazing. The salsa can keep for up to 6 months, if you can manage to not eat it for that long that is. It is such a brilliant way of preserving food!
We then got down to making our own salsa, after getting a lesson in how to do it. Lots of peppers, onion, tomatoes and garlic were chopped (a triple portion of garlic in my case, I do love my garlic!), and seasoned with herbs and spices before adding the brine mix that is the secret to success.
This is our final result. We have to wait 5 days before it is fermented and ready to go. Then we have a stash of salsa that will keep for 6 whole months, yum! Next on my list to make is kimchi, I love that stuff, and cant believe how easy it is to make.
Thanks to Dearbhla and Sarah in Ikea for having us in and for such a great workshop!