It is just a matter of peeling and seeding a couple of oranges
...and thinly slicing half a red onion...
...which was made easy by using the mandolin.
Then you just have to cover with white wine vinegar. Now the recipe said to boil a rock and use it to push down the ingredients which is what I usually do when making sauerkraut but I use a large cabbage leaf. I normally ferment my veggies in moccona jars and take the inner plastic lid of a larger lid and stick it inside the bottle which presses down on the cabbage leaf...if you get my drift.
However, I am normally using salt and not vinegar so I wondered whether to use the plastic lid this time as I wasn't sure what the reaction would be to the vinegar. So in the end, I used a 1/4 orange to do the job.
Now the bottle is sitting in the dark for a couple of weeks till it ferments. What do all you fermenting experts think? Will it be okay with the orange sitting on top of the ingredients or should I just boil a jolly rock and push the ingredients down with that? The vinegar isn't touching the plastic inner lid by the way. It does look pretty though doesn't it? ;-) So much for learning curves.
I can't leave you without a photo of one of the few flowers in the garden. A number of bromeliads are flowering at the moment and they are usually quite stunning and colourful. A little something to brighten up the winter garden.