Anyone ferment anything wild from the woods?

[Guest guest]

I am interested in fermenting something from the woods that can ferment well. I

tried dandelion leaves, but it is very bitter. I dont really crave bitter foods

much anyway. The dandelion leaves didnt taste too great after a week of

fermenting.

Any suggestions?

[Guest guest]

,

I have never tried fermenting dandilion greens, but I would guess that your

experience with them would be normal. Do you have any cress growing nearby?

Another possibility might be some wild brassicas such as mustard. We have some

brassica here in Wyoming that puts on a small seed pod that is quite pungent. I

have never picked enough to try fermenting. I usually eat them right off the

plant or put them into soup.Another possibility might be burdock root. Again, I

have not tried fermenting them, but we do use them in soups and with cooked

beans. Do you have any wild asparagus? Again, in my experience, such delicacies

never last long enough to make it to the fermenting stage. These are all my

ideas at the present.

Where are you located?

Ellis Hein

Anyone ferment anything wild from the woods?

I am interested in fermenting something from the woods that can ferment well.

I tried dandelion leaves, but it is very bitter. I dont really crave bitter

foods much anyway. The dandelion leaves didnt taste too great after a week of

fermenting.

Any suggestions?

[Guest guest]

This blog entry shows pickled shiso leaves. It might be an applicable recipe

for any edible leaf of like size and texture.

http://wanderingchopsticks.blogspot.com/2007/12/gaennipkaennip-kimchee-korean-pi\

ckled.html