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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Wild Fermented Veggies

Wild Fermented Veggies

Fermenting foods is like working magic! Four simple reasons for fermenting food:

1. Preserves the food without refrigeration

2. Builds up a nutritious store of good bacteria (microflora) which is essential for health

3. Cheaper than buying probiotic pills

4. Tastes amazing!

You can read more about my obsession with fermenting vegetables especially wild ones at this post.

https://wildblessings.com/2011/05/19/my-fermenting-frenzy/

Here are a few recipes:

Milkweed Kimchi

1 head napa cabbage, cored and shredded
1 bunch green onions, chopped
1 cup carrots, grated
1/2 cup daikon radish, grated (optional)

Wild addition: Milkweed at any stage (shoots, flower buds, flower pods), Cattail shoots or heads, Nettle, Lambsquarter, Dandelion, Chickweed, Purslane………  Use what you have.
1 T freshly grated ginger
3 cloves garlic, peeled and minced
1/2 t dried chile flakes
1 T sea salt
4 Tablespoons whey (if not available use an additional tablespoon of salt)
Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart sized, wide mouth mason jar and press down firmly with a pounder until the juices come to the top of the cabbage. The top of the vegetables should be at least 2 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
This make a wonderful addition to Chinese eggrolls.

Wild Sauerkraut
1 medium cabbage, cored and shredded
1 T caraway seeds
1 T sea salt
4 T whey
In a bowl, mix cabbage with caraway sees, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.  Place in a quart sized wide mouth mason jar and press down firmly with a pounder until juices come to the top of the cabbage.  The top of the cabbage should be at least 1 inch below the top of the jar.  cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  The sauerkraut may be eaten immediately, but it improves with age.

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God’s creation to learn as much as I can about wild foods that are available to us for free.

Latest Blogs

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

Archive

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

An Eye for Wild Blessings in 2023

January 3, 2023

Wild Preparedness – Water

December 3, 2022

Befriending Jerusalem Artichokes

December 3, 2022

Sharing the Magic

June 2, 2022

Asian Cuisine Forage to Feast

July 27, 2021

Asian Forage to Feast – Saturday

July 21, 2021

Wild Fiesta Forage to Feast

July 11, 2021

The Wildly Preserved

March 11, 2021

Support Wild Blessings

PATREON – Support me on Patreon.com. Go to the site and search for Wild Blessings and sign up for any amount to be a regular contributor.

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A learning resource that can help you get outside and connect with nature.
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