Cheremsha, also known as Tjeremsha and Черемша are a wild allium used to make one of the most interesting traditional foods I’ve tasted to date. Essentially, you can think of them as lacto-fermented ramp leaves, although the traditional plant used to make the ferment is Allium victorialis-the victory onion, reputed to have been brought to…
Fermentation
Lacto-sauerklraut with wild seeds is one of my favorite things to make.
Ramp Leaf Soy Sauce
Soy sauce makes just about everything taste better, and there’s a lot of options to pick from. There’s aged soy sauce, shoyu and tamari, for starters, and then, pertaining to this post, there’s flavored soys. You can add soy sauce infused with ramp or wild onion leaves to the list. Before I made this, the…
Fermented Lemons
Do you like preserved lemons? I do. If you do too, you’ll want to read on, especially if you’re the type of person who likes an easy fermentation project. I always seem to crave preserved/salted lemons when I don’t have any around, and, it can be hard to find them if you don’t live in…
Fermented Knotweed Relish
A few years ago I shared my now favorite recipe for fermented Japanese Knotweed I got from my friend Jacqui, who lives in France. You take the knotweed, peel it, and ferment it in brine. The fermentation seems to denature the mucilage (slimy quality) a bit, with the natural acid produced from lacto-fermentation bringing a…
Muscaria Pickles
When I first wrote about my experience detoxifying and eating Amanita, some eight years ago now, I remember getting plenty of chippy comments from people in the mushroom community portraying me as a reckless, attention-seeking newb, which I expected, and understood. Muscaria is a polarizing mushroom, to say the least. It’s widely known that if…
Green Walnut Molasses
It’s green black walnut season. I don’t know how people figured out you could use unripe walnuts in cooking, but I’m sure glad they did, and after you try making fermented green walnut molasses, I think you will be too, even if you don’t like the taste of black walnuts cracked from the shell. Unripe…
Hosta Shoot Kimchi
It’s hosta shoot season, and besides just throwing them in a hot pan (which is great) the shoots are a bit like rolled-up lettuce, and they take really well to the kimchi treatment. It’s a great recipe to add to your repertoire for this common, delicious garden ornamental. It’s easy. To prepare them for fermentation,…
Fermented Mushroom Pierogi
Fermented mushroom pierogi, along with a few different sauces I’ve made (dryad saddle shoyu/soy sauce) are the most delicious things I’ve made with fermented mushrooms yet. Fermented mushrooms are a concentrate, they’re not something I’m going to go and just eat out of a jar, especially if they’ve been long-fermented and have turned soft. The…
