YUM! They are crazy flavorful, flavor that punches you in the face.
My Arugula is covered in seed pods so I thought I’d try a recipe from “Wild Fermentation” by Sandor Katz, called “Capers”, the process is:
1 quart jar
enough water to be an inch or so over the seed pods
1/4 ish teaspoon of sea salt
I cut the tips off each of the seed pods and put them in my brine. pushed down with an old plastic lid and a rock on top. I improvise 🙂 lol!
I put this together yesterday, and today they are already getting that yummy soured flavor. I’ll give them a couple more days before I stick them in the fridge.
I can’t wait till I have enough green beans to pickle them! lol, c’mon green beans! ♥