”Noodles, Wood Ear, Wild Garlic Brine, Burnt 3 Cornered Leek. Part 2 of 3
GeorgeFlavour Fred
I’ve been busy bottling and building my wild larder from sometime now. The sheer volume of wild garlic (Allium ursinum) fermented brine means I had to find a few uses for it. Ive always used it in soups and adding into other ferments but I wanted to try and see if I could level up the funkiness by reducing the water content. Happily the result was an extremely funky fish sauce alternative. The house did stink mind so best to do it when no one else is in! Given the fermentation this is already a low ph (under 4) and reducing it means it’s staying on my shelf. I’ll keep an eye on that as I’m learning more and more about fermentation techniques thanks to the Fermenters Guild.
Three Cornered Leek (Allium triquetrum) is abundant and invasive so I’ll be using this for many many elements. It’s great fermented like wild garlic, green oils, pickled bulbs, caviar/capers from the bulbils (more on this later) and for this dish a burnt 3 cornered leek oil. It’s a take on a simple method in a similar way to spring onions so why not. It flavours the oil and complexity and some bitterness is added due to the colouring/caramelising of the ingredient. I jarred it up ready to use but equally you could strain it out and add in dried chillies to the oil whilst hot and others items making a nicely spiced fragrant oil. Ive been thinking about it with clove-root and Alexander seeds this morning.
Anyway, going to try and keep making the videos in parts and see how it goes and provide a dump of all my old processes on the ingredient in between.
