Today I made: Cattail pickles, Milkweed Shoot Kimchi, Nettle Japanese Sauerkraut, and Lambsquarter Salsa
I used the recipes from my wonderful book “Nourishing Traditions” by Sally Fallon and just added the wild in with the other ingredients. Whey from raw milk is so healthful and helpful in fermenting and I have lots of that hanging around. There is no such thing as spoiled ‘raw milk’ it just becomes sour cream, buttermilk or whey! Good stuff!
I love the idea of not only providing helpful flora to our guts via nutrition but also preserving foods longer this way.
My wild feasts will have some fun additions with these fermented canned goodies.
That is if I don’t eat them all by myself first…
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