These were harvested in their unripe state from my little tree in my front yard in the middle of the city. They have been fermenting for the last 6 months.

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This entry was posted on March 17, 2017 at 9:04 pm and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed.
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March 18, 2017 at 7:15 am
Never seen and tried green fig capers! How did you make it?
March 18, 2017 at 9:04 am
10 percent salt by weight, in a sealed mason jar to lactoferment
March 18, 2017 at 11:42 am
Thanks for sharing!