Great, I'll be interested to hear about your results.
I've made some wild edibles delicious, and some pretty unpleasant!
Probably less aromatic flowers at this time of year. But wood and charcoal could work as well?
Yeeees! Awesome stuff! We're they pickled ramson heads you had with your pate? I have some pickled ramson leaves that have been in the fridge since early season, I'm scared to try them haha
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.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.
Was that from Favikken?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...
( 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!! )
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!
i had to google what that means...That sounds totally gipping.
Which ones would you suggest are your favourites ??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).
Question- If I slowly simmer the Vinegar so the volume decreases via evaporation the flavour should intensify somewhat shouldn't it.
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.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.