There has been much debate over using whey to not using whey when fermenting veggies. But I've never done it before and fuelled by my housemate (Carolannes Kitchen) enthusiasm I am taking the Whey Fermentation plunge…excited?!?!
People who are aware of Ballymaloe Cookery School know that they grow lots of yummy organic veggies. Today I am using freshly picked cabbages, leeks, ruby and golden chard as well as purple and green curly kale. Topped with crushed garlic and dried chilli flakes, Maldon salt and 5 soup spoons of whey.
It was a pretty easy process but I will be a good fermenting girlie and resist eating it for a couple of days!
Other news here at Ballymaloe Cookery School is that we have mid term exams next week. Yep, we are all getting a little rattled having to know more than 15 techniques off by heart as well as two recipes for each herb and the names of lots of lettuce leaves!
This week, week 5, is also known as the 5 week slump. We are definitely feeling it. Afternoon demos seem longer and less organised, we find ourselves forgetting our own names and that one minute its 9am, the next it's 12pm.
Bring on week 6!