Going to have a crack at making some Wild produce inspired Vinegars.
Wild Vinegar's
- Thread starter TeeDee
- Start date
Yep - Going to go for a Charred Oak bark Vinegar.
I may try using typical things we use for Tea to make the vinegar also - Pine needles , Yarrow leaves etc.
I was wondering about including Flowers - any suggestions for ones to use?
I can't remember the name of the guy but I purchased To of his books and he is completely...
Off..
The...
Chain..
( PS I'm currently enjoying some lovely homemade pate on Toast along with some pickled Ramson flower heads that have beeing stewing for a year.- Gorge!! )
Made some Wild(ish) Vinegars. In no particular order ;- Oak Bark , Wild Apple , Wild Pear , Medlar , Wild Cherry , Rosehip , Sloe , Bilberry , Yellow Gage , Salted Lime , Blackberry & Elder flower berry.
Yes they were, and they honestly are quiet lovely.
I'm thinking of doing more Lacto-fermentation type projects with Wild Garlic and Stinging nettles being in the target hairs.
not sure how you folks make your vinegar, but here ripe bananas work well: chuck a bunch of them peeled into a container, cover loosely and wait 10-15 days before straining liquid and bottling. !!make sure fermentation process is over before bottling!! guess HOW i know... (let's just say i dove for cover when the cork shot out with a loud "pop" as we had several firearm incidents with the paedophile rapist of a neighbour where it happened...)
if you consume liquid after only a day or so you'll let a light buzz as you've drunk banana wine
if you consume liquid after only a day or so you'll let a light buzz as you've drunk banana wine
That sounds totally gipping.not sure how you folks make your vinegar, but here ripe bananas work well: chuck a bunch of them peeled into a container, cover loosely and wait 10-15 days before straining liquid and bottling. !!make sure fermentation process is over before bottling!! guess HOW i know... (let's just say i dove for cover when the cork shot out with a loud "pop" as we had several firearm incidents with the paedophile rapist of a neighbour where it happened...)
if you consume liquid after only a day or so you'll let a light buzz as you've drunk banana wine
I did some garlic this year. The first batch didn't last long so I had to make more.
Very very good.
Was that from Favikken?
Amazing Scandinavian chef. I've yet to try it it.
I've pickled ramson buds most years, fantastic!
The vinegar from pickled rhubarb is amazing. The rhubarb is super-good. He's a Swedish chef, I'll have a look for his name.
I Lacto-fermented ramson leaves this year. So good I had to do it again!
No.
This crazy guy - Pascal Baudar.
I'll try the Pickled Rhubarb - sounds good.
i had to google what that means...
are you referring to the neighbour (who's revolting by any means) or to the vinegar?! the vinegar is actually rather nice and the "booze" not too bad depending on the variety of banana. of course you use fully ripe ones and not the stuff shipped and sold overseas
Pascal has some great books, but he also does some amazing webinars. We've learnt a lot from them and have several batches of vinegars (wild and regular) that we use all the time (would never go back to mass produced now, as the flavours are quite fabulous).
Which ones would you suggest are your favourites ??
I've just picked up a copy of his The Wildcrafting Brewer.
Alcoholic drinks to follow.
Vinegars (acetic acid) best begin with alcoholic fermentations which are then allowed to oxidize with Acetobacter. Just two dehydrogenation steps beyond the ethanol.
Just once , I was presented with a raspberry vinegar as an ingredient in a salad dressing. Host would not give it up. I've seen nice balsamics go for $70/liter, I would have paid that for 500ml of the raspberry.
I wish you all the best of success in your experiments. Do take great care to write down absolutely every thing that you do. You might just hit on a real keeper.
Just once , I was presented with a raspberry vinegar as an ingredient in a salad dressing. Host would not give it up. I've seen nice balsamics go for $70/liter, I would have paid that for 500ml of the raspberry.
I wish you all the best of success in your experiments. Do take great care to write down absolutely every thing that you do. You might just hit on a real keeper.
It's how we make chutney, we boil it down.
Thing is though, you boil off a lot of the vinegar doing it, so it doesn't always increase the taste, iimmc ? I think your best bet is either increase the quantity of the basic fruit or leave it for longer.
Raspberry vinegar is easy. Put fresh picked clean rasps into a jar, I add a heaped desert spoonful of soft brown sugar per 200ml of vinegar. Plain white vinegar. I cover the rasps, put the lid on tight and shake vigorously.
I leave the jar beside the sink and every time I pass and I mind I give it another good shake.
The vinegar 'pulls' the juice and colour from the raspberries.
Give it three weeks and then strain well. (sieve lined with a couple of layers of paper towels cut to size) Put into a bottle with a shaker inner cap, and it's lovely stuff on everything from salad to Yorkshire puddings
It's surprisingly refreshing just diluted in water too and it's lovely with salted caramel chocolate ice cream. Adds a sweet tangyness to it. Supposed to be brilliant when cooking chicken (I'm vegetarian, I wouldn't know)Keeps really well too.
If you're feeling 'posh' you can make it using a mix of vinegar and white wine or even cheapo cider.
Rasps are a kind of everyday fruit here, mine are still fruiting and will likely do so until early December. My freezer is sort of stuffed just now. I need to make jelly (jelly jam that is) and syrup.
@forrestdweller
How did you get it to turn to vinegar ? we used to make the banana booze when we were teenagers. It was simplicity itself. It's around the same strength as stout. Sweet, tasty, mildly fizzy and fairly alcoholic, but it didn't go vinegary.
Also works really well with a melon
How did you get it to turn to vinegar ? we used to make the banana booze when we were teenagers. It was simplicity itself. It's around the same strength as stout. Sweet, tasty, mildly fizzy and fairly alcoholic, but it didn't go vinegary.
Also works really well with a melon
