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Let ’s forage and ferment!This unwarranted greens and daikon achar recipe is dewy-eyed but delicious – an idealistic recipe to hone your ferment science .
The followers is an excerpt fromWildcrafted FermentationbyPascal Baudar . It has been adapted for the web .
( Unless otherwise noted , all photography curtesy of Pascal Baudar . )
RECIPE: Fermented Mixed Wild Greens and Daikon Achar
This fermenting is one of my favorites and will work well with many store - bribe or savage special K such as watercress , lamb’s - quarter , dandelion , chickweed , miner ’s lettuce , various Indian mustard leaves , barbarian radish plant farewell , and countless others .
you could replace Japanese radish with other big radishes ( Korean radish , cherry Raphanus sativus , et cetera ) or experimentation with beets , turnips , and exchangeable root vegetables . Carrots would probably work well , too . In early spring I incorporate tender wild turnip roots .
During the wintertime I may add a bit of herb pulverization — mallow , nettles , mouse ear , and so on . So really take a look at this formula as a al-Qaeda to produce from .
Warning!The following recipe will make you cry—probably in an awesome way, with tears of joy.
But seriously , it ’s quite spicy ; it ’s meant to be used sparingly to boost flavors .
My main use is in salads ; I mix in some achar with my greens to add some pizzazz . But it ’s quite good as a side condiment or topping for fish and nitty-gritty , too .
Ingredients for a 1-pint jar (475 ml) (around 70 percent full)
Procedure
Recommended Reads
How to Forage and Store Wild Greens
8 footmark to Fermented Hot Sauce With Wild Greens
Wildcrafted Fermentation
Exploring , Transforming , and Preserving the Wild Flavors of Your Local Terroir
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