Recipe olia_hercules

 Remembering my grandmother Lyusya today and keeping her traditions alive and happily sharing them with you, hoping that you will also give it a go and spread the knowledge and the love. Because the weather turned so harsh today in London, I knew it was time to cut back my sorrel (which gows very happily in my garden almost all year round). I also bought some organic parsley from @shrub.london || Lyusya, for winter, used to cut down the herbs she grew just before the onset of winter. Dill, parsley, sorrel normally - and she would cut it into big chunks and put it into a jar and sprinkle salt inbetween. Almost like a herb kraut but without massaging it. The herbs are soft enough and will release their own juices without bashing them. She would then put them away into the cellar. The herbs will become dull in colour, and will ferment, but they still provide a very good flavour for a winter-time green borsch, or would have been used in regular borsch too. I have other plans for these, which I will reveal if it all works out! I started in this big jar, but once they release their water and shrink, I will transfer them and their liquid into a smaller jar and will keep them kn the fridge once the fermentation process begins. I hope this was interesting for you, I wonder if other Ukrainians’ grandmothers used to do this? And what did they call it? #keepUkrainianCultureAlive #standwithukraine #cookforukraine PS this recipe is in my 3rd cookbook #SummerKitchens and it has more regional Ukrainian dishes (and a whole chapter on fermentation).