Salsura

A common foodstuff in the towns just north of Vertus is Salsura, the spice filled pickled Acretia, plant dish. Traditionally from this region, its recipe exported to the Solaris Bara-bars and up to the Oceanus ports where it has become a travel staple for long sea journeys due to how easy the finished product is to keep fresh.

Recipe

1kg Acretia leaves cut into thin strips.

2L of vinegar (fermented from soaked palenta)

10g dried nettle

300g carrot, diced

100g lotus root

100g water reed

100g ginger root.

50g honey

Take the sliced acretia leaves and baste the leaves in a coating of the vinegar and leave under the sun to dry. After a day of drying the leaves are added with the nettle, carrot and lotus root to the vinegar in a gourd with a special valve that will release air as if ferments. After a week of fermenting the liquor is decanted (to be used in other things) and the fermented solids are added to the remaining vinegar and the water reed ginger and honey for another week.

Variations

In oceanus, ground fish scales are added to the second fermenting stage. While in Solaris, wattle pulp is used instead of honey.

Item type

Consumable, Food / Drink