I transformed all my leftovers from the fermenting into powders. there are some awesome flavors going on that you wouldn't expect from the produce itself.
from left to right, top to bottom:
ramson: blanched dried
beet: fermented, dried
Leek ash: ashed, RIP
Pea: leftovers from a puree (the stuff in the sieve), dried
carrot: fermented, dried. that stuff smells like popping candy
mustard: leftovers from my homemade burnt apple mustard, dried
Ramson: fermented, dried. this stuff is heavy, almost like cheese
Apple: fermented, dried. almost a meaty flavor
Sellerie: fermented, dried
