I find that these weeks have been really hard, but I am really happy that one of my favourite RU-vidrs is uploading proper content and trying! Keep up the good work!
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!
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
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.
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
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.
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
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
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)
@@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.
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.
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!
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!
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!
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
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
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.
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!
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.
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💯
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!
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.
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?
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.
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!
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.
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.
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 RU-vid 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
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.
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!
Enjoyed as always! Not sure why I was surprised to see a Logitech G2213 mechanical keyboard. Part of me wonders what you do professionally with it? Feel free to answer or not at all, none of my business after all.
I work in IT - normally office based. At home, I am usually fairly comfortable using the keyboard and trackpad on my laptop, but for longer periods,, that became a bit of a strain, so I just grabbed this keyboard for my work-at-home setup in the studio (which is still pretty crude - I have the monitor and laptop propped up on cardboard boxes at the moment, to get them at a comfortable view level) I wanted to get the matching mouse, but it was out of stock, so I got this 'tecknet' thing, which is OK
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.
Do you have any tip for where to look for wild garlic? There is a nature reserve near me that I remember having some a few years ago, but I haven't seen it since!
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.
When you said it tasted like kimchi I wondered if using gochugaru instead of the kind of chili flakes you used would make it tasted even more like kimchi. I'll have to try this!
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!!!
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
Wow, just discovered your channel! I love how eclectic your videos are, so many interesting things! Thanks to covid, I'm getting into fermenting too - have you tried fermenting kimchi? Edit for clarity
Does the Maldon salt contain any added iodium? I read that the salt you use for pickling should not have any iodium added as it blocks a good deal of the lactic fermentation and you end up with mushy vegetables instead of crunchy pickles.
Maldon doesn't have any added iodine, which was why I used it - I was fearful the iodine would inhibit the bacteria, however others have said it's not a problem (I guess the iodine level in iodised salt is very low really
I might not get a chance to pick them this year, as I have to travel to get them, but I still have about 4 jars left from the previous batch (they only get better with age)
Do your fermented vegetable pickles happen to have a similar taste / texture to any pickled products that can be purchased at a grocery store? You certainly made that little meal at the end look appetizing, but the only pickled products I've eaten before are olives and, well, pickles (cucumbers).
If I was given this blindfolded, I would have guessed it was something similar to kimchi - you can get fermented mustard greens, radish etc at Asian supermarkets. The flavour is different from vinegar pickles (because it's lactic acid instead of acetic) - hard to compare it to anything, but if you've tried sharp cheeses such as pecorino, that might give you an idea of how it's different.
this sounds yummy! i wonder if i could make this with the plant we call wild garlic in the usa.... it looks competently different but its still garlic-y
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!
Have the people that complain about bare hands on food ever actually eaten anything? If so how did they get it into their mouth? I was so excited to find a patch of these growing in my back garden last spring. I can’t wait to try and find them again in a month when they sprout.
I live in Arizona and, as such, one of my only regrets/problems with the area I live in is the lack of easily accessible (and ferment-able) greens and wild vegetables. Some day I intend to enjoy wild garlic! Some day......
Yes. The brown coloration of the liquid is just slight oxidation (like the way apple slices go brown). The liquid is important in excluding air gaps in the ferment
