Naturally fermented and preserved flower bud "capers"
Course: Appetizer, Snack
Keyword: Capers, Dandelion Buds, DIY
25gramskosher salt1.5 tablespoons
Unopened flower budsseed pods, etc, as needed
Combine the water and salt and whisk to dissolve. Pour the salt water in to a Canning jar and add the seed pods flower buds or whatever you're using, then screw on the lid. Leave the jar on the counter for 3-5 days to start fermenting, or even longer, then transfer to the fridge.
Open the jar here and there to check on the capers and release carbon dioxide. After about 2 weeks the capers should have a nice flavor, but if you leave them in the fridge longer they will continue to age and develop until the pH is as low as it can go.
More or less, the longer they sit, the better they will get, and you can let your palette be your guide. The capers will keep for a very, very long time, as long as they're kept completely underneath the brine.
Tough Capers Most flower buds and seed pods are good as is after fermenting, dandelion buds aren't. If you ferment dandelion capers you'll want to either can them afterwords or simmer them in some of their brine until tender and taste good to you. Brine and salt %The proportions listed will give you a 5% brine if you use a either a scale or volume measurements (cups, etc). From there, you just need enough of the brine to cover the amount of seed pods, buds or whatever else you have. It's a good idea to make sure the buds are covered with more brine than you think you'll need. 2 cups of water will cover 1 cup of dandelion capers just fine. Since you should always use a gram scale for measuring ferments, you can scale the brine and always get the same result, no matter what you're "capering".Alternate Method: Weighing everything and multiplying by .03 (%)Another easy way to ferment the capers is to simply put your jar on a scale, tare it to zero, working in grams, add the capers and water to cover by a good inch or two, then multiply the total grams of the contents by .03, which will be a similar salt content to what I have listed above. Both ways work fine. Storing and leaksI often store ferments in the fridge inside of a slightly larger container to catch any drips.