If you love ramps, you have to try fermenting their green, unripe seeds. During July in the Midwest, ramps will start to lower their flowers and make seeds. Like some other seeds, if you catch them at the right moment they’re tender enough to be eaten whole. When harvesting, you’ll want to make sure that you’re…
Fermentation
Lacto-sauerklraut with wild seeds is one of my favorite things to make.
Ramp Leaf Garum (Vegan Fish Sauce)
Ramp leaf garum is a fermented, plant-based substitute for fish sauce made from ramp leaves, salt, water, and time. A few of my chef friends have been trying to make vegetarian fish sauce recipes using different things to replicate the umami flavor. Most of the techniques include lots of ingredients like coconut aminos, shiitake or…
Cheremsha: Siberian-Style Fermented Ramp Leaves
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…
Ramp Leaf Infused Soy Sauce (Fermented)
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…
How to Make 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 seem to crave Moroccan-style salted lemons when I don’t have any around. They can be hard to find if you don’t live in a…
Fermented Japanense 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…
Japanese Amanita Muscaria Mushroom Pickles (Fermented)
When I first wrote about my experience detoxifying and eating Amanita, the fly agaric, 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…
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 recipe, I think you will be too, even if you don’t like the taste of black walnuts cracked from the shell….
