by
Paul
Benhaim1 - 2 tbsp herbs and spices (depending on strength of herb you are
using)
Water to cover
Cut, slice or dice approx. 900g of your favourite mixed vegetables.
Be sure to add onion as this enhances the overall flavour. Whole
hemp seeds work well added here. Red cabbage changes the
overall colour. Green peppers are also good. Herbs and spices
can be added such as cloves and cardamom. Bring one pint of
water to boil and add one tsp sea salt. In a suitable container, pour
water over vegetables, and weigh down so all vegetables are
covered with the brine solution. Cover with a cheesecloth or piece
of muslin. Vegetables take between three days and three weeks to
ferment depending on temperature. They should taste sour and
not raw when ready. Refrigerate and use within 3 weeks. Onions
can take up to 8 weeks to ferment, and will last two months. Great
served with pakora and salad.
Houmous
RVGNS
350g chick peas
100 g hulled hemp seed
100 g unhulled tahini
2 - 4 cloves garlic, crushed
1/2 lemon, squeezed
1 tsp Hempso (tm) tamari sauce