Fermented Knotweed Relish
A simple relish made from fermented Japanese Knotweed, capers, roasted peppers, scallions, lemon and olive oil.
Servings: 4
Ingredients
- 4 oz 1 large roasted peeled bell pepper
- 3 oz fermented peeled knotweed stems cut into 1/ 2 thick rings, then cut into ¼’s
- 1 oz 2 large scallions, tender white and green parts only, cut into ⅛th inch slices
- 2 Tablespoons flavorful salad oil like extra virgin olive or Smudes sunflower
- 2 tablespoons chopped cilantro or another herb like mint or basil
- A few scrapes of fresh lemon zest to taste
- 2 teaspoons fresh lemon juice
- Pinch of crushed red pepper
Instructions
- Combine all ingredients and mix well in bowl.
- Double check the seasoning for salt, acid and heat and adjust until it tastes good to you.
- Keep the knotweed relish in a covered container in the fridge, it will last for a week or longer. The flavor improves as it sits.
- It's great gently warmed and spooned over cooked fish.