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
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Next Video in this series
A walk around the garden - no.6
Join me for a short walk around the edges of the garden to find some wild salad greens and flowers, the ingredients for a liqueur, frogspawn, flowers for pickling and syrup making, nut-free under ground nuts, as well as pine pollen halva marzipan, and how not to collect gorse flowers!Watch on..
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