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Kimchi Workshop

Kimchi Workshop

🥬 Fermented Kimchi Workshop with Wild Pickle 🥬 As the days grow cooler and the harvest rolls in, it’s time to turn up the heat—kimchi season is calling! Join Wild Pickle for an evening of flavour, culture, and fermentation as we deep dive into one of the world’s most...

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We did it! 3 months of just eating wild food! Wh We did it! 3 months of just eating wild food! What a challenge! It’s been the toughest challenge I’ve taken on but so worth it for everything experienced. I’m honoured to have had the privilege to participate in this, I’m incredibly grateful for all the support from all who donated for the gut microbiome tests, bloods etc and for all that supported during the project. It’s been life changing in many ways. Huge thanks for @monicawilde for creating this @wildbiomeproject and for all it means in terms of the bigger picture in research and future food sources, in times of climate change and food security, for sources of nutrition.I’ve never felt better!!! There is so much to say about this project that I’ll share in the days to come!
Summer ferments! Quick and bubbly!! We have str Summer ferments! Quick and bubbly!! We have strawberry & rose kimchi, rat tail pod radish kimchi, rhubarb kimchi - these are all fast fun ferments that literally take a couple of days or so to ferment & serve! Simple summer ferments are a hit like dilly gooseberries, cherry bomb tomatos & carrot sticks with elderflower💚 Take what we have grown & can forage and save it for later, can’t wait!! 🌿 What do you have on the go?! What would you like to ferment?! #kimchi #summerkimchi #fermentedgooseberries #fermentedrhubarb #rhubarbkimchi #tang #wildferments #wildpickle
Day 78 Today’s breakfast I couldn’t fish fo Day 78 Today’s breakfast I couldn’t fish for all my own fish during @wildbiomeproject living 2.5 hrs from the coast. We caught some Dog fish, mackerel, whiting, 1 razor clam and had lots of experience of going fishing and not catching any! 🤣 When sourcing fish from the supermarket, I’m looking for line caught not trawler and wild not farmed fish & ethical suppliers. There is such a limited selection compared to what is actually available on our coastline. I just don’t understand why we aren’t eating what we have available on our own shores. We have some incredible seafood. Most of the good seafood is shipped abroad. This cod was on offer and a treat, it’s blitzed it with some egg, chestnut flour, sea kale ferment, mint, fat hen, sumac (to get my lemon flavour) liquid smoke @halenmon, smoked salt, crushed Alexander seeds, sweet fennel seed powder. This was blitzed and made into patties, dipped in egg and acorn flour & cooked in venison tallow. Served with ice plant gherkin pickle & a salad of herb Robert, sorrel, fat hen, rose, calendula flower (self seeded) with black currant apple cider vinegar and hazelnut oil dressing. Actually feel full & it wasn’t bad! Less than 2 weeks to go to the end! Do you fancy doing the next Wildbiome Project or eating more wild food? 🙂💚🌿🌱 #wildbiomeproject #wildfood #eatwildfood
Day 77 Wildbiome Project. I’m nearing the end of Day 77 Wildbiome Project. I’m nearing the end of 3 months of eating just wild food @wildbiomeproject. Seasonally greens have become harder to forage in land as many have gone to seed or flower and coastal greens are where it’s at. Due to needing to be home I haven’t managed to get to the coast so I’m reliant on local greens. That’s things like fat hen and sorrel that are high in oxalates so we can’t go mad on them. Some young flowers of hogweed, many coated in green fly (meh! Although extra protein I guess!) Fruits are starting to arrive so they are welcome. Feral gooseberries and some wild strawberries (know of any big patches let me know please! 😜) or cherries 🍒 I’m finishing stores of nuts. I was very grateful for some British acorn flour by Fergus Drennan. I have lots of wild boar, rabbit, hare and venison still and less eggs now. So this is the hunger gap and as hunter gatherers we would have been on the coast. I feel drawn there if I can get there! The @britishwildfoodfestival was wonderful with many wildbiomers sharing food like feral rhubarb, rosehip puree, lots of wild coastal ferments, an amazing 8 course wild food meal, some pemmican with bee pollen in, a seabuckthorn cookie, some acorn jelly, so I was topped up with love, food, hugs. connection and I am so grateful to everyone’s generousity! Back at home I’ve made vension stock and had mushroom soup with dryads saddle, lots of venison or boar with cooked veg and a ferment. Some eggs, some chestnut porridge and frozen fruits, lots of ferments flower sodas. Continued in comments 💚🌿🌱
Perhaps one of my most engaged workshops in terms Perhaps one of my most engaged workshops in terms of questions and really getting to know lacto fermentation and creating tasty ferments & what’s possible.Thanks to everyone that came along. Very grateful to be able to share what I have learnt. Thanks @rodehall @rodehallfarmersmarket for having me. The cosy stable cafe and the fire lit is just what we needed on a rainy day! 🔥 #sauerkraut #kilner #fermentationworkshops #live #unpasteurised #fermentedfoods
It’s actually Day 62 on the @wildbiomeproject. W It’s actually Day 62 on the @wildbiomeproject. We have 1 month to go!! Having just finished a tasty dish of dog fish (or also called rock salmon, which sounds much nicer!), with sumac, fennel & seabuckthorn, on a bed of seabeet and sorrel & lactofermented wild garlic with a little reed mace. I feel good! I really enjoyed my dinner. I can’t say that’s always been the case on this project 😂😅 But today’s was a keeper and very welcome 🐟 I felt I had honoured the dog fish that we caught last year off the coast of Anglesey. That was important to me and has been for all the meat that has been sourced for this project. It’s brought me so much closer to my food supply. I feel very differently about my food, in ways I can’t articulate fully but I feel more respect, much more gratitude to the animals that lives have sustained me. And grateful for the greens, seaweeds, fruit, nuts and mushrooms. It’s taken time and effort to collect the ingredients in too whether by me or by wonderful supportive friends. I’ve realised I don’t need as much volume of food as I did on a western diet, but the food we are all consuming on the project is so much more nutrient dense, so I think my body is satisfied with less. The desire to over eat is not there. The feelings of wanting to snack later aren’t there. It’s changed my relationship with food. I’m not reaching for snacks like I would my chocolate or other food crutches to fix my feelings, make me feel better. It is still tough and I have days with zero enthusiasm for cooking having spent 3 hours foraging or working and others when I am. So I’m rolling with it! The other photos are food from the last couple of days chestnut, damson and magnolia cake Seabuckthorn juice Fat hen, chickweed wilted with egg and wild garlic kimchi with myrtle berries and other tasty ingredients. Cookies with blackberries & ladies mantle tea. Green figs and salted cod and various greens Various fermented blossom sodas. I had the stock & veg left from a vension shank stew for breakfast and lunch, a piece of chestnut and damson cake and seabuckthorn juice and pineapple weed tea. Thanks again for all your support! 🙂💚 #wildbiomeproject
Another day of planting @ymcans with thanks @earth Another day of planting @ymcans with thanks @earthsystemsarchitecture, @oatcakewizard Liz Perry. So pleased to see this coming together! 🌿 The plan is to have enough herbs and perennials for local community and residents to help themselves to and to keep the beds going to become established and abundant 🌿 We’ve mostly planted plants in individual beds so we can help to educate and provide enough for picking for use 🌿 #freefood #freshherbs #flavour #nutrition #staffordshire #ymcanorthstaffordshire
A fabulous day coastal foraging with lovely Lisa @ A fabulous day coastal foraging with lovely Lisa @eduliswildfood and a lovely group of people. So fortunate to gather a range of foods to sustain us from a variety of coastal landscapes whilst on the @wildbiomeproject and to meet and eat together! We also briefly meet up with @foragingforages & @launderjesper for some cosy warm chill time by a tent stove and have some damson crumble after a wind swept night and day! Meeting up with likeminded souls and people, eating and chatting together on the Wildbiome is such an uplifting experience and lifts me for days! 💙 🌊 🦀🪸 We had laver breads which I added soaked oyster mushroom & some lactofermented sea leek to, we had haddock and smoked mackeral fish cakes with fresh sea leek, and wild garlic, coastal greens, sorrel and fennel, pendulous sedge crackers, acorn crackers with dried plum, rosehip seed flour and plantain seeds, a and smoked mackerel pate with fennel and creamed hazelnut. We had some amazing venison steaks with fat on them from the autumn which were amazing with laver breads on the first night. We drank fermented rose, blackberry and mulberry drink and birch sap and lots of herbal tea like ground ivy. Food fit for queens! 😉 Days like these are amazing! #wildbiomeproject #wildfood #coastalforaging #anglesey
Day 52 of the Wildbiome Project, out foraging this Day 52 of the Wildbiome Project, out foraging this evening wild garlic seeds and flower stalks. The last of the season! I’d like to eek out the season a little longer if I can. The dry season has sped things up alittle across many plants. Nettles for example are mostly in flower. Which drives thoughts of what we will eat for wild food when these plants have got tough, bitter and gone to seed. What next?! 💚 #wildbiomeproject #wildfoodonly #eatwildfood #wildfood #nutrition
Come and join me in the heart of Staffordshire for Come and join me in the heart of Staffordshire for a beautiful foraging walk on the Whitmore Estate Bank Holiday Monday 26th May 1pm to 4pm. Beautiful lakes, gardens, semi ancient woodland and a lovely afternoon in nature! Please book through my website www.wildpickle.co.uk I will be over half way through the Wildbiome Project of just eating wild food and look to sharing a little of that with you and this stunning landscape and the wild food we can forage 💚 #staffordshire #foraging #wildbiomeproject #wildfood #edibles #freefood #whitnorehall
Day 37 @wildbiomeproject . The plate won’t win Day 37 @wildbiomeproject . The plate won’t win prizes for presentation but I feel great, sustained & nourished. This is from food foraged in the last couple of days and a small deer that I had help with butchering last week. Breakfast was mackeral with some of the reed mace salad. I have venison steak, reed mace salad, with rose, ladies smock, dandelion petals, 3 cornered leek, and ground ivy dressing. A wild garlic and spruce tip pesto with hazelnuts and lacto wild garlic and wild fermented chimchurri style ferment with mint, three cornered leek, hog weed shoots and ground ivy. I scoffed some venison tallow, seabuckthorn seed and chestnut biscuits with honey and lots of magnolia powder in them to give a gingery feel to them. I had been saving these and now need to make some more! I couldn’t resist these this afternoon (quite possibly as I have a lot of manky admin to do!) Balancing creativity with work, and family responsibilities ain’t easy! So I’ve had a few grab what i. I can and have quick made food like this for a few days. Other food I’ve had recently has been Marinaded venison heart kebabs which were delicious (These I marinaded in cep broth, ground ivy acv, honey, magnolia, few cornered leek bulbis and wild garlic flowers whizzed up with some Alexander seed and salt for seasoning) Dryads saddle & ceps omelette Wild mushroom pate - chanterelles, oyster mushroom and ceps. The last few days I’ve had fermented rosebay willow herb tea and loved it! Need to make more! So far so good 😃I just need to remember to raid my own stores for food and keep expanding my range of wild food! 💚 thanks again for all your support! #wildfood #freefood #wildbiomeproject
A weekend to connect, forage, feast and have fun t A weekend to connect, forage, feast and have fun to celebrate @eduliswildfood Lisa’s birthday (Day 25-27 @wildbiomeproject.) with @fergustheforager We had so many delicious meals! We had langoustines on the fire, limpets with wild garlic ferment and three corner leek bulbis & ground ivy vinegar cooked on open fire. Lisa made a delicious venison bolognaise and served with spaghetti seaweed on the first evening. Mackeral fillet, with sea radish stems, stewed feral gooseberries, sea kale broccoli, morels, elderberry capers, wild leek and tallow (more bits and bobs) blackening poly pore pancakes. Damson, chestnut and seabuckthorn seed powder cake and another delicious cake by lisa with bilberry and linden seed jn 🤤 John Dory stuffed with fennel & wrapped in kelp with cooked sea plantain. Venison & quail scotch eggs made by lisa. These were seriously good! I think we are doing well on this wild diet and I’m loving company with likeminded beautiful souls 💚 Thank you!
Day 32 of eating just wild food for 3 months. We’ve marked 1 month. Many lovely wildbiomers have completed and finished the project. Well done to you all for finishing the month! I was surprised to feel challenged by knowing wildbiomers would be tucking in to normal food now and looking forward to 2 more months. It’s the hardest challenge I’ve undertaken I’d say! We have some foragers starting 1 month too. Good luck to you all! On the whole, it’s been great, I love being outside more, being more connected to other foragers eating wild food and to the land. It’s expanding my knowledge of plants coastal and inland, ways to preserve and process food. It’s such a valuable experiment and journey and I’m so grateful for @monicawilde @wildbiomeproject for this opportunity to do what I’ve wished to do for a long time. I’m also grateful to all the foragers & friends who have sent little food supplies I’ve been short of and to all the foragers I’m connected to for moral support and daily catchups and laughs 💚 From a physical prospective. My blood sugars are so much more level. My blood pressure has come down, I’ve lost weight and feel more energetic. I’m keeping going! Thanks for supporting me along the way. I will try to be better at sharing the experiences and foods 😊💚
Day 24 Wildbiome Project yesterday. Catching up Day 24 Wildbiome Project yesterday. Catching up on myself. Reflecting on a previous post about community. I think I am still high on all the feel good hormones from yesterday’s and the day before gatherings! Thanks for yesterday @forestherapies forestherapies @mycosiauk @foragingforages. We have been planning this for a while to inoculate some oak with shitake spores to see if it works. The oak came down in the storms and it’s been awesome to create something from the destruction last year. We spent the day outside drilling and popping the spores in and covering with wax and then stacking the logs and then we wait! All of us gathered are on the @wildbiomeproject eating just wild food. I love when we come together to exchange ideas create food together. I’ve been left buzzing! We had Vension mince with hen of the woods, slate bolete, wild garlic and three cornered leek, sea spaghetti, lime leaf salad, and lacto fermented wild garlic, morels and star of the show was reed mace salad (the taste and the texture was so welcome) We had a cocktail of fermented birch sap, defrosted birch sap and black currant shrub Later we had blackening poly pore, chestnut flour with egg pancakes, with damsons and a little birch sap syrup served with some lovely dandelion root coffee. This was delicious! 🤤 Big thanks for making this day so special @forestherapies @foragingforages @mycosiauk 🌳 🍄‍🟫 💚 @wildbiomeproject #wildbiomeproject #eatwildfood #community
Day 22 of the Wildbiome Project These images don’t share the amount of effort it takes to create these simple life pleasures. We take for granted when the food is in aisle such and such of the supermarket. Nettle & Mint energy balls Chestnuts foraged by my good friend @tirramaralara dehydrated and now blitzed Seabuckthorn seed flour 3/4 cup combined flours 150g of foraged and frozen plums, defrosted and partially dehydrated over night to become sticky like dates & destoned. 1 tbsp of nettle powder from nettles picked washed, dehydrated and ground into a powder 1 tbsp of mint powder from apple mint picked washed and dehydrated 50ml of seabuckthorn juice ( I bought this from @seabuckthornscotland who are amazing and I really appreciate having this as we don’t have seabuckthorn locally anymore and it’s a vitamin c boost and a naturally sweetener and tang needed sometimes!) These were blitzed together and made into balls and rolled in powdered nettle. These are now frozen for a kayaking trip coming up in a couple of weeks or so where I might need that energy kick up the arse! Next up is a delicious cup of roasted dandelion root coffee made from roots gifted to me on Sunday by my lovely cousin. The roots were scrubbed, chopped and dehydrated over night and then roasted for 40mins until toasted. These are then boiled in water for 15 mins to make a brew. Well earnt I would say! I thoroughly enjoyed the drink! That’s today’s efforts. Food wise, I had laver cakes for breakfast which satisfied my carb craving. A few chestnuts and one or two energy balls snuck in today. Wild caught salmon with foraged veg (which was quite disappointing for the first time but looked nice! 😂) and some wild kimchi. One glass of blackcurrant shrub and lots of dandelion coffees. That’s it for today! Somewhat lacking in motivation today and wish for an early night. I’m hoping to find some mushrooms tomorrow! 🤞 Have you foraged today?! Happy Earth day! 🌱 #seabuckthorn #wildenergyballs #wildbiomeproject #eatwildfood
Harvesting Laver! Laver is like a black plastic ba Harvesting Laver! Laver is like a black plastic bag covering a rock when the tide is out. When the tide comes in it floats like a skirt of a ballerina with such grace! It’s beautiful and I’ve fallen in love with it! @pickleandbrew Andrea and @foragingforages and I foraged last week and laver was gold! We have more to share of our adventures! It requires more than just a quick post to explain the process but here’s my @wildbiomeproject recipe in the comments. This tasted delicious and it’s the best comfort food I’ve had on the project. Thanks so much Mark @markwildfood for introducing me to laver bread this February and thanks to Sam for her roadside picnic laver bread patties in Anglesey. Where’s it been all my life?! #laverbread #wildbiomeproject #wildfood #seaweed
A little update on Day 21 of 91 days of eating wil A little update on Day 21 of 91 days of eating wild food for the @wildbiomeproject. Thriving rather than surviving I’d say. I’m doing well, I do miss carbs though and carbs are craved by me at certain times of the month. So I’m seeing what I can come up with! Today, I’m out foraging for rose bay willow herb stalks to go with some lemon sole caught in Cornish waters. More updates in comments! #wildbiomeproject #wildfood #rosebaywillowherb
Day 13 @wildbiomeproject Smoked mackerel & flowe Day 13 @wildbiomeproject Smoked mackerel & flowering currant pate with apple (Inspired by @foragefinefoods Liz Knight from her gorgeous book “Buds & Blossoms” please see the original recipe! It’s delicious!) This is modified for the @wildbiomeproject of eating only wild food for 3 months. I headed out early this morning to collect some flowering currant flowers while they are still in bloom and it felt good to do so! 🩷 This recipe has smoked mackerel, flowering currant flowers, soaked feral apples, cow parsley, grated horse radish, apple cider vinegar, three cornered leek, a tiny amount of hazelnut oil, all whizzed together to make a pate. This will go with some acorn and rosehip crackers for a small lunch. If I had sweet cicely or Japanese knotweed I would use some of that with it. Liz has Rhubarb in her recipe which I adore and these are worthy alternatives. I’m off out to an urban jungle like a duck out of water! Wish me luck. I have my snacks and some lovely blackcurrant and lemon balm shrub to keep things relaxed! This project is going well so far. I feel I have more energy and feel much better for it. In terms of making food. I’m still by the seat of my pants! 😂 Have a lovely day! #wildbiomeproject #wildfood #freefood #eatwildfood
Quite blown away by @ekhocollectivecic work! As a Quite blown away by @ekhocollectivecic work! As a collective the gathering of lovely women created a couple of different wild sauerkrauts yesterday in a workshop in the woods by a wooden round circle space and inbetween an outdoor kitchen with a cob oven. Creating ferments outside is my favourite kind of workshop, especially in a setting like this! Dandelion, garlic mustard, ginger and Lemon sauerkraut Wild garlic, garlic mustard & chipotle chilli sauerkraut. These will be ready for the next meet up! We had a beautiful day, wonderful women and fun 💚Thanks so much for inviting me to run the workshop in your space @ekhocollectivecic ! This was an easy workshop to have a @wildbiomeproject snacks and drinks for day 12. Thank you! #inthewoods #community #workingtogether #wildfood #freefood #fermentednettles #wildbiomeproject #fermentation #sauerkraut
Day 11 Wildbiome Project Hop shoots (Humulus lupu Day 11 Wildbiome Project Hop shoots (Humulus lupulus) Sometimes referred to as the most expensive vegetable, this is the tender hops shoots growing up right now. These are hard to harvest hence the cost. I’ve watched this plant through the seasons so I was able to identity the shoots when they arrived. I only harvested a few this morning.Harvesting the shoots actually encourages the plant to grow more, so I’ll head back every so often. You’ll find hops growing in the hedgerow & river banks. I usually harvest hops flowers to pop into flavour kombucha, and these have been traditionally used to make bitter notes in beer for centuries! The shoots have a flavour similar to asparagus but with a small bit of bitterness. I enjoyed these wilted with 2 poached eggs and some wildbiome friendly mayo for breakfast. The rest of the day, I had a little venison stew, some pemican, venison jerky and an another mulberry and hazelnut crunchy granita, it’s been such a sunny day! 💚 I will be making more food and will share but the hop shoots I feel deserve a special mention as I really enjoyed this breakfast! Today was a relaxed morning for a change to rest and have a sauna @whitmorelakes which was perfect! Currently feeling good energy wise on the Wildbiome project. Hopefully enough to make a nice dinner! 😃💚 What have you foraged today? What are you making? #hops #hopshoots #wildbiomeproject #wildfood #earngwildfoodonly

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