”NOODLES, WOOD EAR, THREE CORNERED LEEK, FERMENTED CHILLI, SLOE VINEGAR
GeorgeFlavour Fred
Part 3 of 3
I’ve been busy bottling and building my wild Check out the previous 2 reels and post for ID on the wood ear and my uses of wild garlic brine & 3 cornered leek in this video. All the other items I have posted on before but am working on a YouTube channel so that’s gonna be launched soon. I think I like the choppiness of the shorter reels and if you want to know more delve in, go to YouTube or ask me questions.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.
Anyhow the wild garlic brine is great and I have also used it in other things like turnip cake, farinata and more. The 3 cornered leek is in the oil, in the noodle mix and crispy on top. It really was delicious.
Monday morning vids are always challenging. Just a number of methods using second uses of processes I’ve already posted on and two common ingredients put at the moment being 3 cornered leek and wood ear.
