In this recipe, we made truly fermented pickles using wild aromatics. Most pickles, you can buy in shops, are not fermented but pickled using vinegar, which has its place, but gives a different flavor profile. In Eastern Europe, fermented pickles are strongly preferred and used as an ingredient, for example, in pickle soup (see serving suggestions). Typical aromatics added to pickles when fermenting are mustard seeds, horse radish, garlic, dill, and kale leaves. We found mustard (Sinapis arvensis) seeds in the wild. The other ingredients we substituted with garlic mustard (Alliaria petiolata) root, wild garlic (Allium ursinum) bulbs, hogweed (Heracleum
Category: Garlic mustard
Bladder wrack Boletus Crow garlic Fall Garlic mustard Giant puffball Ground elder Main course Stinkhorn Water pepper Wild garlic
Wild Ramen with black garlic oil
Ramen can be seen as a combination of 5 elements: broth, flavoring (tare), flavored oil, noodles, and toppings (for example egg, nori, greens). Aside from the noodles, we used wild ingredients for all elements. Starting from the stock, we used bladderwrack seaweed (Fucus vesiculosus) (introduced here) and boletus mushroom. We imitated miso based tare with koji fermented puffball (Calvatia gigantea) paste (described here). For the flavored oil, we used black wild garlic (Allium ursinum) and crow garlic (Allium vineale) oil (described here). For the toppings, we used fried ground elder (Aegopodium podagraria), which structure wise resembles nori, crow garlic, water
Wild garlic pesto is a popular pesto that you may have heard already about. Here we present an upgraded recipe with three wild plants: wild garlic (Allium ursinum), crow garlic (Allium vineale), and garlic mustard (Alliaria petiolata). All these plants grow in spring in a similar environment, quite often next to each other. Wild garlic has a rather mild garlic taste, crow garlic is very similar to chives, and garlic mustard tastes like mustard greens with a hint of garlic and this last one will spice up your pesto. You can use wild pesto in multiple ways: as a bread
In this recipe, we used Chicken of the woods (Laetiporus Murill) as the star of a Vietnamese Bahn mi. Bahn mi is a French-inspired sandwich made of baguette-style bread usually with pickled carrot and daikon radish, mayonnaise, and meat, tofu, or seafood. As a wild garnish, we used dandelion (Taraxacum officinale) and garlic mustard (Alliaria petiolata). For more information about Chicken of the woods check our Chicken of the woods nuggets recipe.