Dandelion Buds, Fermented!

5/2/2015

Ingredients:
3 cups of Dandelion Buds, unopened, picked when sunny
(just in case of mold)
Peel and juice of one whole organic orange
3/4” cube of ginger, chopped/sliced/julienne
1-2” stick of cinnamon
2 tsp cardamom seeds
1-2 cloves garlic
1 fresh bay leaf

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Jar: 3/4 Liter
Brine: 2%
Temperature: 68-72ºF
Ferment: 5-7 days
Preparation:

Rinse enough freshly picked, non-sprayed, and unopened dandelion buds to almost fill a .75 Liter Probiotic Jar.
Peel orange, juice, and put in a Probiotic Jar.
Add spices to Jar.
Add dandelion buds to Jar, and top with 2% brine, just to bottom of curve of neck of the Probiotic Jar.
Place Brine Bowl, fill & insert the Airlock, lock the Jar & cover.
Leave at 68-72ºF for 5-7 days.
Move to the refrigerator, and enjoy!

Notes:

"Why dandelion buds", you say? Because dandelions are rich in nutrition, and have amazing compounds that support liver health. We're all about doing more of what can make us healthier around here at The Probiotic Jar.

This recipe is not "tried and true" I'm inviting you to try this and let us know how it develops for you! I live far in the north, in Alaska, and your dandelion buds will be finished before mine start to appear, so I'm posting this early for you!
I've added warming spices to counteract the flavor of bitter dandelion, but it might be just wonderful with only garlic and bay leaf. I think I'll try a Jar both ways!

Also note that garlic is a longer ferment than most ~ it needs four more weeks in the refrigerator to completely finish the fermenting cycle, so for the very best of the fermented garlic contribution, make it now and enjoy it mid-summer!

I'm excited to see how these taste on salads with a little Himalayan Pink Salt and freshly ground pepper. and a drizzle of olive oil.

2 Comments

caroline honse

1/26/2017 01:38:32 am

Oh how I love wilted dandelions in a sweet-sour bacony sauce in the spring! The buds were my very favorite part of it. I really dislike the bitter taste of dandelion leaves but the sweet-sour sauce convinced me how delicious it could be. Plus my Mom insisted that we eat it every spring to "purify the blood." Some of my fondest memories are of her pulling me in a little red flyer wagon up the dirt road while she gathered the dandelions.
I will definitely be experimenting with fermenting the buds. I can't wait till spring in Delaware. I will rely on a garlic dill cardamon mustard brine at 2 %. Please advise me of safe times to taste and when to refrigerate and let me know how your experiments went.

Karen link

1/26/2017 09:30:48 am

Hi Caroline! Yes, how wonderful the sweet-sour sauce my mom used to make for dandelions! The greens aren't bitter if you pull them before the buds bloom. :) I love the fresh greens, too!

Following the guidelines in the Probiotic Jar Quick Start Guide, the food is ready to move to the refrigerator in 5-7 days when the bubbling slows. I don't usually taste anything until it's been refrigerated, and this we ate right away.

I was surprised that this fermented lasted without spoilage for a year in the refrigerator. The spices you'll add sound wonderful. I usually ferment a new food the first time with just salt brine, and it was very good. Adding the spices will certainly add a dimension of delightful flavor!

Dandelion Buds, Fermented!

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