Fermented wild garlic butter!

[reubenpatterson]

Keep going dude, your videos are such high quality your going to explode!

[samirdaric]

In Bosnia we call it Bear Leek or Mountain Garlic, traditionally it's called Sriyemosh. Used in salads, pastries with cheese, stews and my fav is when pickled with chillies and green tomatoes. Incredibly delicious and healthy . It's a staple at my local Korean market too. Great stuff ✌️🌍🌎

[some.sphere.unknown]

Great video, been fermenting too for a few years and we get so much wild garlic in South Wales but never knew what salt % to go for, looks great!

[RDubs]

Ooo, that looks spectacular! And I love the shot of you dropping the wild garlic into the bowl - very cool!!!

[wildadventure]

I should try that sometime. Normally I just fry the wild garlic leaves with mushrooms and chilli flakes and it tastes nice

[DrunkenWatcher]

Dude i just discovered this guy and so far I'm loving his contents! I hope he blows up!

[Everythingdiesoneday]

I feel like you would really like ryazhenka or other eastern european fermented things ! anyways I’m obsessed with this channel I have to start making syrups now lol

[TheSnoozBerry]

Those look more like wild leeks (ramps) make kimchi with it! Same method as cabbage. It's delicious

[Cyborg_Lenin]

This is actually a part of my national sauce. You put them into sour cream (smetana in russian) and add salt.

[BenjaminISmith]

I find that delicate things with a lot of chlorophyll don't ferment or pickle well. Relatively dense food with lots of carbs+salt+time=flavor. Dainty leafs+salt+time=off color, bitter, mush

[edohanma]

Very glad I found this channel. Incredibly high quality content. Hope you get the success you deserve my friend

[Youdontknowmeson]

There’s a different Species that grow in the USA you can substitute it for like ramps

[guacre]

I don't think fermenting it longer would make it less salty because it would've thoroughly diffused already. You could just dilute it with a little tiny bit of water or add slightly less salt at the start of fermenting. Slightly. You don't want botulism.

[rightonlimes]

Foodie Harry Potter. That’s the vibe of this. I don’t know if I sound ignorant. These videos are so soothing and idk why.

[mattinghas]

'If I had the time'

Boy... it's YOUR kitchen, it's YOUR bärlauch... LET IT RUN

[OffBrandPringles]

The flower buds are better, I ferment them the same way, but top off to cover with filtered boiled water and top up as it bubbles out, lasts a year but only because I've used it lol

[hamsadwitch]

I don't usually comment on cooking shorts but I am curious about your bread, what kind of bread is it and would you ever have interest in showing how you make it. I'm a hobby bread maker and would love to see how it's made.

[melissacoulter]

Did you use salted butter or unsalted. About how much longer do you think you would have waited to make it less salty? I’m also wondering what you think is salty?? Because… THIS SOUNDS AND LOOKS AWESOME and I’m thinking of making it!!

[ibrahimrobinson]

You could try a bit of sweetness to cut the salty flavor. I tend to be heavy-handed on salt in my meals.

[mikeyaustin]

Just curious, did you use salted butter? If not, I wonder if you could dilute with a little bit of normal unsalted butter + fresh garlic shoots? Might not affect too much fermented flavor and keep the butter flexible and easily usable. You've probably thought about this anyways, but I figure why not comment