We moved into a place just outside of Amsterdam three years ago and luckily it came with a grapevine in the garden which really excited me. Usually its grapes are not very sweet although this year was the exception, but I often leave them for the birds who come and have a great feast. I am quite a big fan of Greek food and I wanted to make some dolmades and seeing that I have been going through a big fermentation phase over these past few years, I decided what better way to enjoy fresh dolmades made from Vine to table
It was really easy to make and the result was delicious, the dill, garlic and bay leaves imparted such a delicate yet distinctive flavour and they were quite a hit in our house.
I will publish the dolmade recipe in the future but you can get fermenting so long in the meantime. If you can’t get access to Vine Leaves easily, try looking if there might be an organic wine farm in your area or if you have a friend who has a vine in their garden, ask them if you can come and help prune their vine
Fermented Grape Vine Leaves
Ingredients
- 35 vine leaves, cleaned
- 750ml water
- 3 TBSP sel gris sea salt
- 3 garlic cloves, halved
- 2 bay leaves
- 1 TBSP sauerkraut / whey culture
- 4 sprigs fresh dill
Instructions
Place the vine leaves in a jar or a crockpot, add the garlic, bay leaves and dill in-between the vine leaves.
Mix the salt, water and sauerkraut juice together and whisk to dissolve the salt, then pour over the vine leaves.
Place a weight in the jar or crockpot to weigh down the leaves and ingredients to keep them submerged in the liquid, to avoid spoilage.
Leave to ferment at room temperature, out of sunlight for 7 - 10 days.
If you are using jars make sure to burp them daily to release pressure. Skim off any scum that floats to the top.
After the fermentation time store in the refrigerator.
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This post first appeared on Real Food Recipes For A Healthier Body And Mind, please read the originial post: here
