Forager|Chef
Alan Bergo posted this fascinating ferment and technique:
Cheremsha: fermented wild onion leaves
The recipe is for a Siberian condiment that he adapted to North American wild ramps. Part of the reason this was interesting was the vacuum sealed method of fermentation. I have seen that done a couple of times but really appreciated his demonstration and explanation, particularly since I had almost had to move out of my apartment recently when the garlic ferment I was doing became a little *rank*.
It would also be cool for those trying to keep a wide variety of ferments going without too much cross-pollination.
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