Plantago lanceolata (Ribwort Plantain) fermentation

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Plantago lanceolata (Ribwort Plantain) fermentation

Postby taborda on Mon Nov 24, 2014 1:49 pm

Hi dear fermenters,

i'm always improvising with vegetable ferments (i'm addicted to kimchy with all kind of vegetables)...

lately i realized a lot of plantain were growing in my front garden, today i decided to pick them up... this species of plantain is actually not the best edible because it's high fibrous (http://www.celtnet.org.uk/recipes/ancie ... 20Plantain)

i tried to cook with them this lunch, they tasted great, but i almost broke my blender trying to soften the fibers (although after long cooking it was a very tasty [but a bit cheewy] kind of "spinach cream" taste)...

still have a bunch and looked for experiences on fermenting wild plants, particularly plantain... didn't find it, but i'm going to start it and will try to post results :)
taborda
 
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Re: Plantago lanceolata (Ribwort Plantain) fermentation

Postby Christopher Weeks on Mon Nov 24, 2014 3:39 pm

Cool! Keep us posted!
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Re: Plantago lanceolata (Ribwort Plantain) fermentation

Postby mr drinky on Mon Nov 24, 2014 9:54 pm

That sounds very interesting, and I am quite sure it never would have occurred to me. Good luck. I'm especially interested in how the texture comes out.

k.
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Re: Plantago lanceolata (Ribwort Plantain) fermentation

Postby JellyBean on Tue Dec 09, 2014 10:41 am

My very first ferment ever was plantago major, chickweed and dandelion. It was a disaster :) Slime everywhere! Eventually I hope to become more experienced with fermenting and will attempt wild edibles again---because my all time favorite thing to do is forage!!

Good luck! I am looking forward to reading about your results!!
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Re: Plantago lanceolata (Ribwort Plantain) fermentation

Postby taborda on Sat Dec 13, 2014 7:17 pm

Some updates :)

it's not a complete disaster, but it has a very strong taste (it's a wild plant with an already special taste) kind of metalic-vinagary...

i guess i over used salt (i think i did it by guess no weighing involved)... but the very dark green brine i used for cooking and gave a distinguish taste...

i guess the fibers are a bit gone too, but definitely not muchy yet...

it's getting a lot of scum (white foam), i cleaned it now and added a bit of water to try to dilute the salt.. i guess i will leave it on the ferments counter for a while, give it a try again on some days and compost it if it get's scum/moldy
taborda
 
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Re: Plantago lanceolata (Ribwort Plantain) fermentation

Postby Christopher Weeks on Mon Dec 15, 2014 8:21 am

I wonder if gundruk would be an appropriate treatment for this plant.
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