Wild Vinegar's

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Brizzlebush

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Feb 9, 2019
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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?
 
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TeeDee

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Nov 6, 2008
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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?

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!! )
 
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TeeDee

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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.
 
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punkrockcaveman

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Jan 28, 2017
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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
 
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TeeDee

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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

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.
 
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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 :p
 

TeeDee

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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 :p
That sounds totally gipping.
 

Brizzlebush

Full Member
Feb 9, 2019
282
169
Bristol
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.
I did some garlic this year. The first batch didn't last long so I had to make more.
Very very good.
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!! )
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!
 
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TeeDee

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Nov 6, 2008
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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.
 
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TeeDee

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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.
 

Robson Valley

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Nov 24, 2014
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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.
 
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TeeDee

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Question- If I slowly simmer the Vinegar so the volume decreases via evaporation the flavour should intensify somewhat shouldn't it.
 

Toddy

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Jan 21, 2005
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S. Lanarkshire
Question- If I slowly simmer the Vinegar so the volume decreases via evaporation the flavour should intensify somewhat shouldn't it.
:D

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.
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.
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.
 
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Toddy

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Jan 21, 2005
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@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 :)
 

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