Pickles, Preserves, Etc

Pheasant Back Fermented Shoyu

Yamagobo or Pickled Burdock Root

Lacto-Fermented Fiddlehead Ferns

Pickled Angelica Stems

Classic Spruce Tip Syrup

Fermented Knotweed Pickles

Sweet and Sour Wild Cherry, Berry or Grape Syrup

Liver Ketchup

Homegrown Horseradish Cream

Fruit Scrap Vinegar

Ramp Ketchup

Ramp Scrap Vinegar

Classic Wild Ramp Butter Made with Leaves

Maple Sap Vinegar

Maple Sap Soda

Wild Grape, Aronia, or Elderberry BBQ

Wild Mushroom Fermentation

Maple Wild Plum Butter

Nocino, The Black Walnut Liqueur

Maple Nannyberry Butter / Puree

How to Freeze Wild Mushrooms

Fermented Wild Mushroom Kimchi

Pheasant Back Mushroom Pickles

Brine Fermented Ramps

American Wild Plum Jam

Cactus Seed Sourdough Flatbread

How to Make Garum From Meat

Fermented Root Vegetable Sauerkraut, with Wild Caraway

Goat Milk Jam / Cajeta

Grilled Hen of the Woods Duxelles

How to Make Nasturtium Capers (Lacto-Fermented)

Greek Petimezi or Grape Molasses (Grape Must Syrup)

Angelica Crème Fraîche

Pickled Ramps

Sweet and Sour Chokeberry or Elderberry Syrup

Bread and Butter Ramp Pickles

Pickled Ramp Aioli

Rosehip-Crabapple Jam

Fermented Ramp Hot Sauce (Sriracha)

Green Tomato Jam with Parsnip Seed