Rough Rice Umeboshi, Walnut + Coriander Seed ‘Satsivi’

Rough Rice Umeboshi, Walnut + Coriander Seed ‘Satsivi’

Regular price $20.00

2 years ago I managed to get my hands on what I believe is the first ume crop in Tasmania grown in Cygnet. These were fermented in their own juice, then sun dried for 3 days. The remaining su (vinegar) went into the fire cider and a significant portion of the tart salty fruit was pureed with toasted local walnuts and coriander seed. Satsivi is a walnut sauce I fell in love with in Gerorgia and was the inspiration here. I tend to use this one like a mustard of sorts on the side of meats or vegetables but is also great let out as a dip for crudites. Adam James
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