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