IMG_20180304_121548.jpgLots of people don’t like the straight shot of ferments just on their own.  Integrating them into salads is a great way to ensure the health benefit in your diet, with sour and salty flavours softened.  I made this wonderful salad yesterday, and thought to record it here.

  • Brown Rice (leftover)
  • Seaweed Kraut (white cabbage, dried kelp)
  • chopped coriander leaf (cilantro)
  • pumpkin seeds roasted in Garlic Turmeric Oil, inspired by delicious Burmese salads.

I’m not into recipes so much as approaches.  So in this there’s the template of grain plus ferment or pickle plus green or herb plus garnish.  The dressing is intrinsic really, the oily seeds and the brine of the ferment, but you could add other or additional. Possibilities are endless.

Have a look at similar approach to Root Vegetable Salads that include ferments.

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