Making Lacto-Fermented Wild Garlic Pickle
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- Опубликовано: 4 окт 2024
- This is something I have often wanted to try doing, as I love fermented vegetable pickles, but for some reason, I just never got around to it.
So let's put that right now! This is my first time, so I am keeping it really simple.
I'm following a very clear recipe and guidelines I found here: www.eatweeds.c....
"But what about botulism?!" - this question answered here: www.wildfermen...
(short version, the salinity and acidity of the pickle is hostile to the pathogens that cause botulism and other foodborne illnesses - that's actually the purpose of pickling things, if you think about it)
Atomic Shrimp is an essential part of the post-apocalypse team I’m building
Have you included MCQbushcraft and Primitive technology?
woah, thumbnail had me thinking the pond water jar had gone jungle style
This is a different kind of life in a jar
I just though of seaweed salad
Lol
@Lincoln Reginald this is a scam, I entered fake details and it pretended to do things for 10 mins untill it directs to a payment site
I was not expecting to see an Atomic Shrimp video in my inbox this late at night. What a pleasant surprise.
Me too
Me too!
It's a challenging wank
@@swanningabout
not trying the pickles round your house
This channel... Man... It's so refreshing. Literally, every video makes me happy. No idea why other than they are utterly wholesome. Thank you Atomic Shrimp. I actually Stumbled across your channel through Google while looking for advice upon a shrimp keeping issue. Much love, from Norwich, Norfolk, UK
Not far from you ! (Suffolk)
@@AscendFM I actually live in Lowestoft, Suffolk now! 😁
I find that these weeks have been really hard, but I am really happy that one of my favourite RUclipsrs is uploading proper content and trying! Keep up the good work!
Atomic Shrimp is the strangest scam baiting-cooking channel/unboxing/shopping I've ever seen
P.S. also the hands video was kool
absolutely love the random animal footage everytime you eat, truly made the channel a little more unique than it already is. what a video; hope you're holding up fine in lockdown there sir, regards from philippines!
Interesting. I am fond of the Russian style lacto-fermented cucumbers.
Ooooh, those are tasty!
That sounds good. :o
we also do green tomatoes, carrots, apples and small watermellons in the same barrels with them cucumbers. dill and garlic for good measure. cabbage always separate. sour kiss from eastern europe
Try growing or making them or get yourself to the local eastern europeab shop or costco sells a big jar of jewish style ones.
*slavic
I make my own sauerkraut and have pickled carrots and ginger before, I love wild Garlic and we have many areas of it locally but I had never thought to pickle it before I saw this. It makes sense as this is how it would have been preserved in the past to make it last longer than the season for it as like asparagus it has only a short season in the spring. Once pickled it is a great way to add extra flavour to salads and cold cuts or can be used to add seasoning to cooked dishes when otherwise it would not have been available. Top Tip, thank you.
Love wild garlic, defo giving this a go. Favourite is to cut a Brie or Camembert across then stuff it full of the leaves and bake til piping hot right through... eat with crusty home baked bread (I have the best bread recipe ever if you wanna give if a go shrimp)
You could just leave it here for the rest of us...
@@ricos1497 Here you go.
Best bread ever
.
Makes a large family loaf, crispy crust, keeps well, fabulous fresh and makes great toast even when a few days old and the most amazing "eggy-bread". Always stand the loaf on the cut end to stop it drying out.
You will need a two part pyrex dish (bottom & lid) or similar. An oval casserole dish is ideal.
Hint: If you make bread often, try to resist the temptation to "do it your way", just follow the instructions below. I found bringing my own "flair" made for very ordinary/disappointing results, only when I followed the instructions exactly did I get the "wow" end-product. Hope you enjoy it
If you can't get fresh yeast, we have had good results with dried bread yeast - but not the fast acting stuff for use in bread-makers. Make it up as per the instructions for the required weights below.
Evening before:
400g of white bread flour
10g of fresh yeast
300-325ml still bottled water (chlorine in tap water interferes with the yeast so use bottled water if possible or boiled water allowed to cool in a covered container)
Mix the above ingredients together with a wooden spoon, cover and rest over night in a draft free place at room temperature.
Next day (or after 8 -12 hours approx)
Add :
600g more white bread flour
20g of salt
20g of fresh yeast
300ml of water.
Knead it with machine approx 5-10 minutes or by hand for 20-30 minutes.
Rest for 40 minutes
Repeat the above kneading & resting for a second time
Knock the dough back, shape then put in the dish.
Cover and rest for 20 minutes
Preheat the oven to 250C°
Three or four diagonal slashes across the top with a blade
Spray the dough with a little water - six squirts with a kitchen sprayer
Spray the inside lid of the dish as well.
Place a tray with water in the bottom of the oven then bake the bread for 40-45 minutes
Take the lid off and bake for another 15-20 min
Immediately tip out to a cooling rack and spray with a little water let it cool before cutting.
At about the same time you said something about using your hands, I was thinking. I wonder how many will whine that you're using said hands. Ha ha. I laugh, it's a ferment. Looks yummy. I will need to go see what I can find. I love my ferments.
Bare hands are usually preferred when setting up ferments, it can add additional lactobacillus. I only wear gloves if I’m working with high heat chili’s.
Grandmas didn't have Food Processors.
So I’ve just eaten my first batch of pickle after following your guidance. I’m really impressed at how good it is, really tangy, full of wild garlic flavour and crunchy. Thanks again
Everytime someone says "be careful what you pick" I have to think about my father in law who planted his wild garlic right next to the lily of the valley in his garden.
By the way, I love your channel. Found your scam baiting videos two days ago but I find everything you post here interesting, especially the foraging and cooking stuff. New favourite channel.
Love the 2 weeks Total Recall reference!
Don't be ashamed of your eating noise! Everyone does it. I like to hear it when watching a food review video, as long as the person chews with their mouths shut. Love your videos!
Tried this after it was posted and tasted it today.............. Low and behold it was a great success, a nice addition to recipe book. Thanks for posting, I only added wild garlic to salads before
" Hey guys, Atomic Shrimp here and on Todays episode of It's Alive we're going to be making garlic pickled lacto.. Garlic pickles.. CUT!"
Needs some wourder.
Who's better than us Vin?
To the Fermentation Station! Choo choo!
Amazing how the plant shapes and size varies depending on location! Here in Somerset, the plants are much smaller... but they still taste incredible!
I absolutely love ur channel mate
I do something like this with Elephant Garlic leaves and it comes out really great. It ends up with a deep smoky flavor that I haven't tasted from anything else. It's amazing how much juice comes out of plant leaves with a little salt!
That bag trick to keep it under is great.
The lunacy of keeping people inside their homes with the exception of one hour a day will be revisited with disbelief some day. Thank God my town did not do this to us. Bless you for doing this for people in your situation
hope lockdown is going well for you and your family my dude, thanks for still uploading content for us
Fermentation is an amazing way to cook and preserve. And you can do it with almost anything!
Try fermenting meat - you get cured salted salo, ferment sugar or fruit - thats wine, ferment cucumbers, garlic, onions or tomatoes - you have a leveled up salad. And i assume everyone knows what bread is.
Don't forget beer
This looks amazing. Not sure if I'll be able to get any wild garlic this year due to the current circumstances, but if I get my hands on any I'll definitely be trying this. Absolutely brilliant trick with the bag of water as a weight! I always have trouble finding something suitable when I make sauerkraut, but a water-filled bag would work perfectly. Whether I find wild garlic this year or not, that trick will surely come in handy in the future. Thanks for the video!
I always love a good out-of-context Total Recall reference
These culinary experiments are my favorites, I loved the grasshopper one
I also have the exact same small jars with the little rubber cover...
I really love your channel, everything you upload is interesting and entertaining! Stay safe and healthy, yours truly a Canadian guy.
i truly believe this is is the best channel on youtube ever
Wow! This is absolutely amazing, I’ve just picked some wild garlic as part of my own channel! I’ve really big on fermented foods and their health properties, this is ingenious innovation and the best video you have published. Keep up the good work
I referenced your fermented recipe on my new video, check it out! My attempt at this hasn't worked out, as I didn't forage enough, so I'll have to pickle it in some vinegar
Havent seen a channel with somuch variety until now lol love it
Your videos are so fascinating to watch. I love these foraging ones the most! So glad you're stil able to give us these videos during the lockdown!
great stuff .and l remember seeing some wild garlic on my walks will be making some tomorrow for sure. and this fermented wild garlic is fantastic for the Gut, really healthy .thank you!
Rice and luncheon meat is often enjoyed in Hawai'i. I recommend everybody tries it :)
Hands are the best mixing tool anyone has!
Thank you for everything
What a fantastic phrase "al desko" is!!!
I love these pickling videos. I'm weirdly interested in trying different recipes.
I've tried pointing this channel to the people that run a local charity, I volunteer for them, they help vulnerable people. Teach them to cook, try to make them safe online and care for themselves.
This channel could be a great tutorial for them.
Thanks for making great content over lockdown. Good alternative to netflix
Another great video. You are so knowledgeable.
I can't claim any great knowledge of this fermentation process - actually, you're watching me learn it right here!
Oh man, we've got a shed load of this in the garden, too much, in fact! This sounds interesting. Thanks, be well!
Making a video about fermentation during a period of ferment, very clever.
This is very cool, it's a very similar to the way that my great-grandparents used to make sauerkraut. You have inspired me to give it a shot. Also, hey! I have that same keyboard, very cool.
I love gathering wild garlic..i pickle the bulbs like little silverskin onions really. You are so right lilly of the valley is a worry if your not careful. Thanks for the vid. Stay safe.
Lunch Al Desko.. absolutely creased me up. Great video, very timely!! You are indeed lucky to have that access in your locality. Loving the vids, keep 'em coming!
a good tip for pickling is that instead of using plain water in the bag you're using as a weight you can salt the water so it doesn't mess anything up if it leaks. on a standard brined pickle you could do the exact same ratio of salt to water in the bag as in your brine, but in this case where you don't have an exact ratio it's still better to have some salt in there in case it leaks, maybe in a standard pickle ratio, or try to match the saltiness of the pickle juice you got from this batch for your next one.
I CANT WAIT FOR THE NEXT POND UPDATE!!!!
Loved the thumbnail of “2 weeks” later :)
This stuff covers my local woods! This spring I shall surely make some!
really enjoyed this! Not what I was expecting to watch today but I enjoyed it a lot
Mr. Atomic Shrimp Sir...you could voice over work for so many types of shows💯 Its so nice the way you talk👍🏼 Everything is interesting when you say it💯
I made fermented cabbage, cucumbers, tomatoes, beets, eggplant. Definitely, I should try this nice recipe with wild garlic if I get it enough in my area. Thank you for the video.
Loved the nod to Total Recall. (Twoooo Weeeeeks)! :D
Absolutely loved making and eating these last year and it is almost that time once again, I will be sure to make at least double the amount this time. How about you Mr. Shrimp?
Thank you for being my entertainment during lockdown :)
Nice, you impressed me with that!
More of those Raw food recipes please!!!
Thoroughly enjoyed this, and it looks delicious! Cheers!
Thank you for keeping on making videos it is helping me through this
Love the use of the fox for your eating cuts. Sounds great.
Amazing content variety!
Ramsons and Field Mustard leaves and Alexander seeds with a tiny bit of Avens root dried and ground. 👌
7:09 Wonderful sense of humour. Great content and very cool 😎 guy. Subbed 👍
Almost could smell it! Made me salivate all the way through!
I reccomend diced wild garlic and smoked salmon scrambled eggs! That's delicious.
That sounds amazing. How do you dice wild garlic though?
@@ricos1497 Hia, just finely chop the leaves or stems. Then fry these until softened in oil/butter before adding the salmon and scrambled egg mix.
I’m glad you added the cute little fox during your chewing noises
It's essentially sauerkraut. Iv been meaning to use the same technique with the sea cabbage and mustard leaves that grow along my section of coast. Hopefully when lockdown eases. I can pick a few leaves. There's a guy (chilli chump) I think he's called on RUclips that lacto ferments his home grown chillies as it imparts a unique flavour to his sauces that he wouldn't otherwise get from adding fresh chillies alone. I'm a self confessed chilli head myself
Love this series of foraging, looks amazing, I want to try my hand at pickling too. Your videos are helping me stay sane during isolation as I live alone (with my pets thankfully) just got back inside from looking for four leaf clovers. Thank goodness spring is in full force for the Northern hemisphere😅
In America the leaves for wild leaks, what we call ramps, they have a purple base and very strong smell of onion . Those look much different than what we have in America. The leaves are also in pairs, very rarely 3 leaves will pop up. The leaves die and the flower buds pop up afterwards. The bulbs are larger when they flower buds. I like to toast the seeds as well, they are an excellent summertime spice.
Caught by lockdown while visiting in Central Bosnia and can't leave the house. My wife has been given a lot of fresh sremuš (wild garlic leaves), we will try this recipe, it's a bit like the fermented kupus (cabbage ) recipe. We also have some steeped in home distilled rakija ( raw brandy) to make garlic 'tonic', a pre-breakfast stomach cleaner!
Thank you @AtomicShrimp for introducing me to "Life in Jars" and for making another great foraging/survival video. I enjoy your content immensely, good sir!
I cannot wait for wild garlic season again as I'm only used them to make pesto before. Thanks for another idea.
Ah yes very good !
Just tried this... only made a small batch, excited to see how it turns out!
The Atomic Shrimp returns with his knowledge once more
So nice watching English content with metric being used
I love your videos so unique and exciting!
Great, will give this a go.
awesome dude! hope you’re alright in lockdown
Yum, a sort of saurkraut/kimchi thing - but with the ramson flavor... that looks absolutely delicious.
1:34 I really thought you had Lily of the Valley there. Here in Iowa, USA, they grow amidst Ramps. That's why it's a good idea for a novice to go with an old/experienced, local forager.
Yeah, it's a risk to be aware of. I have never found lily of the valley growing wild in my area, but it's best to be careful
If you find yourself getting the taste for fermenting more veggies, there's a great group on facebook called 'UK fermenting friends'. They're welcoming to newcomers and have masses of knowledge and advice, tips and tricks. Great content as always, thank you.
Very interesting.
Keep up the good work fella and stay safe.
For me it’s a big change of lifestyle soon.
“Al Desko” Never heard it called that but love it. Just sorry I’m retired so I can’t use it.
"Flowers of salt" are also called "kosher salt" by our cousins across the Pond.
Actually Kosher salt is just salt without any additives. The shape of it doesn't matter. You're thinking of salt flakes or something similar.
Fried Luncheon meat was that last thing I thought you would pare that up with hahaha! I love luncheon meat but not so many others here in Pittsburgh. Great recipe!!!
Beaver County native here.
Luncheon meat is apparently a popular pairing with kimchi, so I thought it would be a good place to start. The acidity of the pickle works really well to cut through the fat of the meat product.
@@AtomicShrimp I might try that with wild onions, or leeks to help pass the time I can identify those and they are plentiful not keen on wild garlic.
I thought I had found wild garlic in our woods and my wife quickly corrected me they were tulip bulbs!! hahaha
@@OGKenG my wife is from beaver county!!
Freedom Pennsylvania!!
Perfect! I just got a veg box with wild garlic!
mmmmmmmm, sounds... delicious...
That looks really good.
That is one clean keyboard!
Just made myself mushrooms on toast and watching your video. Am I English enough for you, Shrimp?
But on a serious note, really interesting video! Unfortunate that you get people screaming at you over your hands in more ways than one - you're not a slob, I always assume you're being hygienic.
And even your plating for your food is good, simple, but really shows everything off well. Exactly the kind of random but extremely interesting, relaxing stuff I usually come here for. Other than the scam baiting, of course.
Edit: and since someone else mentioned it, the cut to animals whenever you're eating always gets a laugh out of my girlfriend and me.
Ooh like that. Been making sauerkraut so am definitely going to try this. Cheers Mr Atomic.
I've started another one today made from a mix of wild garlic, hedge mustard, hogweed shoots and cuckoo flower leaves. I think it should be good...
@@AtomicShrimp Look forward to that. Fried some hogweed shoots in butter recently. Nice and unusual flavour.
The texture is strange isn't it? Sort of hairy asparagus
Cleanest keyboard on the internet for sure.
I've made sauerkraut at home basically the same way. It's delicious!
Fried spam with rice is actually really popular in Okinawa, a result of the heavy USA military presence, I think.
Spam is #1 in Hawaii. They love the stuff.
Philippines as well.
Josh Bennett Actually goes back to the post-WWII era. Food was in short supply and GIs were a good source of spam.
Love some wild garlic! Not seen any in my area yet on my Government-mandated daily dose of exercise :P It’s delicious in a wild garlic and potato soup!
Atomic Shrimp is my spirit animal
2 weeks... 2 weeks.... 2 weeks...
Thanks for making that play in my head :p
Tsukemono! :D Looked really tasty!
The smell would be a good clue to picking the right plant too. It is quite distinctive in its Garlic aroma.
Apparently a mistake novice foragers may make is to pick lily of the valley with hands already stinky from picking wild garlic - actually smelling their hands instead of the leaves in their hands
Atomic Shrimp I see that makes a lot of sense, the garlic smell on the hands is potent.
Loving the videos, I came across your channel ages ago when you where doing the scam videos but enjoy all your content. 👍