”After spending a bit of time on the coast and a little inland we found plenty of not quite ripe fruits including damson & sea buckthorn.
GeorgeFlavour Fred
I’ve been wanting to make an Umeboshi with unripe wild plums for a while now so we seized the moment. Tasting the sharpest flavours from the sea buckthorn along the way.
We also gathered a couple leaves from an abundant colony of sea kale (that I have permission to collect responsibly) & found mugwort a stone throw away. The wild ingredients telling us what to ferment for a later meet up.
Sea Buckthorn & Damson Umeboshi
We are very excited for the outcome & fragrant aroma in particular of this one especially the addition of the sea buckthorn.
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Sea Kale & Wild Garlic Kimchi Capped with Mugwort
Thankfully I had some Napa cabbage already fermenting with gochugaru and alway have fermented wild garlic to hand. Adding Sea Kale to the mix and capped with the mugwort* for extra microbes and flavours to permeate through the ferment.
* Mugwort or 쑥 [ssuk] is commonly used to treat digestive issues, improve circulation, and boost overall health. Mugwort is a key ingredient in moxibustion, a traditional therapy where dried mugwort is burned near specific points on the body to stimulate healing. It is often used in making rice cakes (e.g., ssuk-tteok), soups, and teas, especially in the spring when the herb is fresh and abundant.
Great day out and hopefully some more in the not too distant future. Regular updates on the wild fermented foods coming soon.
