fermented burdock root

Burdock is rich in antioxidants and has anti-inflammatory and antibacterial propoerties. Pregnant women or women trying to become pregnant should avoid burdock, plus people allergic to chrysanthemums or daisies.

INGREDIENTS
1 kg burdock root, peeled and thinly sliced
2 spring onions, greens included, cut into 2cm slices 
1  tbsp finely grated fresh ginger
Zest and juice of 1 lemon
Crushed red pepper flakes, to taste
1-1½ tbsp unrefined sea salt

METHOD:

• Place the spring onions and ginger in a large bowl. Mix together and put to one side.
• Peel the burdock root and thinly slice. Squeeze on the juice of the lemon, to stop the root from going brown. Add the burdock, lemon zest, and pepper to the bowl.  Mix to combine.
• Add 1 tbsp of the salt to the mixture. Massage with your hands. Cover and let it sit for 30 - 45 minutes. Taste for salt. It should have a slightly salty flavour. Add more salt if needed.
• Massage the mixture again for a few minutes. Brine should now form at the bottom of the bowl.
• Transfer the mixture into a jar. Press down to remove any air pockets. As more brine releases, it will cover the mixture.
• Seal the jar, out of direct sunlight, in a cool place for 7-14 days.  Check regularly for taste. When ready store in a fridge for up to on year.