”After gathering the wood ear mushrooms from my previous reel, I returned home and prepared a delicious ramen using a homemade porcini miso.
GeorgeFlavour Fred
This miso, made in September, contained 10% dried porcini. I’m glad I made 5kg because it’s incredible. I’ll recreate this recipe soon as I have a lot of dried porcini, so stay tuned. I shared it at the @association_of_foragers this year as a simple soup. I used fresh 3-cornered leeks and a 3-cornered leek kimchi (recipe below), which I topped with kelp. The rest consisted of udon noodles, chilli flakes, mushroom powder and soft-boiled eggs (thanks to access to free-roaming chickens). The result was a mind-blowing combination of flavours and textures. More to come.
3-CORNERED LEEK KIMCHI RECIPE VEGETABLES – 1kg 3-cornered leek – 500g Chinese leaf (cut into 6 long pieces, keeping the root intact) – 500g daikon (sliced thin) – 40g ginger root (minced) – 50g sea salt Mix and press all the ingredients together, allowing water to release. This can take a few hours or simply leave overnight, covered. PASTE – 500ml water – 70g glutinous rice flour (from an oriental supermarket) – 120g gochugaru (from an oriental supermarket) – 20g sugar (Fish sauce and dried shrimp are traditional ingredients, but I omit them and the 3-cornered leek funk develops. I also used kelp to cap it and seaweed flakes.) Bring the water to the boil and add the glutinous rice flour. Whisk until smooth, then whisk in the remaining ingredients. Cover and let it cool. TO FINISH Mix the cooled paste with the now salted vegetables. A lot of liquid will have evaporated. The fermentation process has already begun, and the bacteria known as lactobacillus thrives in a perfect, hygienic environment with about 2-3% salt (other ingredients you use more). This mixture can be placed in a jar, but I prefer a glass dish with a lid. Pat it down often I seal given the fermentation is anaerobic but the paste helps with this. However this time I used some kelp to seal. Keep it out of the fridge, away from direct sunlight for a week before refrigerating.
