Fermented Fir Tips
Like Christmas in your mouth, this ferment is reminiscent of a light herbal balsamic with hints of lemon, rosemary and mint. It’s hard to describe but the flavor is downright addictive. They pair well with wild mushroom brie and keto crackers or sourdough. Here’s how it’s done. You’ll want to get the smallest softest ones possible and pick them above the encasing bud or they’ll fall apart in your hands.
Equipment
- Colander
- 1-2 Cup Wide Mouth Mason Jars with non-corroding lids (I used 3 pints)
- fermenting weight(s)
Ingredients
- 4-8 cups freshly picked Douglas or Noble Fir tips. The smaller and softer the better.
- 1 tsp pink salt per cup of fir tips
- Avocado or olive oil for the top to seal out bacteria.
Instructions
- Sanitize jars in the oven at 180°F for 2-3 minutes.
- With washed hands, rinse the fir tips and strain them in a colander.
- Pack the greens into the jars and pay attention to how many cups are in each jar.
- Add 1 tsp salt per cup. For my jars I added 2 tsp pink salt per jar.
- Cover with a bit of olive oil and then place your fermenting weight on the top, leaving 1″ headroom and seal the jar.
- Leave for 7 days or longer to produce some amazingly bright northwest flavor!