Half cooked scallop, turnips left in yoghurt whey for three months, lingonberry/scallop sauce and chickweed which grew where I planted basil seeds last year

My favourite thing to ferment, which has gone through five different versions since summer 2012. This is the best so far. I shredded turnips, mixed them with 1.5% salt, left them to macerate for an hour, then added 150g live yoghurt whey and 80g raw turnip juice. They have been in since 16th March, and are getting better and better. Spicy and savoury and electric with lactic acid.

Mise for new turnip ferment. Shredded raw turnips with 1.5% salt. Turnip juice and Greek yoghurt whey