- 2048 grams of Oyster Leaves
- 213 grams Zorri Cress
- 34 grams of salt (1.5%)
Cut Oyster Leaves lightly and mix with Zorri Cress and the salt. Squeeze everything well with the salt and let it ferment in a bucket or pot for at least 1 week.
Recipe: Christian Weij - Smaakpark
Say yes to the cress