Saltbush Sauerkraut and Native Thyme Salsa

Ethnobotanical based ferments: Saltbush Sauerkraut (Atriplex cinerea) and Native Thyme Salsa (Prosanthera incisa)

These ferments are a new addition. I have been eating wild native plants for years but this is the first time that I am combining my two loves and I'm very excited by the outcome.

Saltbush Sauerkraut

Ingredients

• 1/2 white cabbage thinly sliced

• 2 tablespoons salt - I use Australian salt flakes

• 2-3 branches saltbush (Atriplex cinerea) leaves removed from branch

Directions

1. Thinly slice the cabbage.

2. Scrunch the cabbage and place into a large bowl one handful at a time sprinkling small, even amounts of salt on the cabbage as you go.

3. Remove the leaves of the saltbush from the branch and place into the bowl with the cabbage and mix through.

4. Once your salted cabbage and saltbush are complete place them in a large glass jar with an airtight lid.

5. Over the next 24 hours, you will need to press the cabbage mix down into its juice so it can ferment safely. Make sure to open your lid daily so the fermentation gases can escape.

6. Leave it on the counter for about a week or two until sour enough for your liking. Store in the fridge for months. Trust me it won't last that long because it's yummy.

Native Thyme Salsa

Ingredients

• 4 Tomatoes diced

• 2 Chili chopped, can be left out if you want mild salsa

• 1 Red onion diced

• 1 Capsicum diced

• Salt and Pepper

• 2 Branches Native Thyme (Prosanthera incisa)

Directions

1. Dice all of your vegetables.

2. Pull all leaves of the branches of your Native Thyme and place them in a bowl with diced vegetables.

3. Salt and Pepper the mixture, stir them all together, and place in a jar with an air lock.

4. Leave it on your counter for one to two weeks. Enjoy!