Part of the series - Wild food in Covid times
In this video recorded for instagram live (hence image orientation – will change to landscape from next video onwards). I demonstate how to gather and use wild garlic leaf so as to lacto-ferment it (essentially krauting it). In the last 10 minutes I describe how to make 2 seasonings from lacto-fermented produce: a liquid one, and a dry one for seasoning.
The latter I roll some cheese in to show one way you might consider working with this uniquely flavoured wild food product. I use dairy cheese, but obviously this can be made with vegan cheese.
Here is one of my recipes