I've been chatting with this guy about sauerkraut, fermented foods and relishes. He makes this relish called "Robert's Flavor B0mb" and I want some. It's basic components are garlic and ginger.
I think it'll cure rashes, make men potent, and keep the plague at bay. I'm also guessing it'll repel vampires and (hopefully) zombies.
So, I'm off to the store to make it happen.
Here are the basic ingredients, "lots of fresh ginger, 2 heads of garlic, some
turmeric, a little black pepper, and the juice of 5 lemons, oh and a
table spoon of salt," says Robert.
And the process: the original author left it at room temp for 1 day then refrigerated it.
I started by peeling the ginger, all 14 ounces of it. The peeled ginger went into the freezer. Once frozen, it'll be easier to grate.
Tomorrow, I'll peel two heads of garlic and chop them in the food processor. Squeeze five lemons and blend in the salt and turmeric.
--- 1 p.m. the next day
OMFreakingG that ginger is difficult to grate! I used about 10 ounces of it and grated most of it. The stuff that was too small to grate I cut up and processed it in the food processor. Which is what I should have done from the start.
The flavor is amazingly strong. I put it on chicken and it was wunnerful.
Here's the finished relish:
Oh my, so yellow! I'll let it age a day or so and see what happens.
Keeping fingers and toes crossed that the damage to Cape May NJ is minimal.
Relish the moment.
xoxo
Nancy
