Spicy Wombok with Turmeric Micro-batch turmeric insanity!

First produced: 
Fermentation time:  56 days
Average fermentation temperature:  19°c

Description

This is a pretty crazy ferment. It’s packed with acid and turmeric punch. Not quite a kimchi but full of all the kimchi-spices. The cabbage is quartered to you have to take a portion out, and peel off a leaf, then dice it to your hearts content.

At less than 20 jars this is definitely a small batch!

Ingredients & Sourcing

  • Wombok
    • Proportion of total by weight: 90%
    • Source: Fin & Cara 🍏
    • Origin: Cygnet, TAS
  • Chilli / Koji Mother (koji, serrano chilli, salt)
    • Proportion of total by weight: 4.36%
    • Source: Southern Wild 🍏
    • Origin: Penna, TAS
  • Glutinous Rice Flour
    • Proportion of total by weight: 1.45%
    • Source: Wing & Co. 🔮
    • Origin: Sandy Bay, TAS
  • Garlic
    • Proportion of total by weight: 0.75%
    • Source: Rocky Top Farm 🌿
    • Origin: Penna, TAS
  • Salt
    • Proportion of total by weight: 2%
    • Source: Tasman Sea Salt ⭕
    • Origin: Swansea, TAS
  • Ginger
    • Proportion of total by weight: 0.7%
    • Source: Eumarrah 🌿
    • Origin: QLD
  • Turmeric
    • Proportion of total by weight: 0.5%
    • Source: Eumarrah 🔮
    • Origin: Overseas

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

⭕ An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.