Fermented Wild Hop Shoots

Last time I cooked Hop Shoots in Butter, and they were lovely! This year I wanted to try something new, so I decided to make Fermented Wild Hop Shoots. Recipe is exactly the same as for 2 Days Cucumbers, but while cucumbers are a staple, hop shoots might seem strange to use in a kitchen.

Hop shoots have a slightly bitter and earthy flavor with floral and herbal notes. They can also resemble the taste of asparagus or other young vegetables. When pickled, they acquire a mildly tangy taste typical of the fermentation process. They’re popular in cuisines that value wild and traditional ingredients. Hop shoots can be harvested in April, until the hoops are still young and delicate. You need to get only the top part of the plant, about 10-15 centimeters, he rest of the hop will be more tough and woody.

How to have Fermented Wild Hop Shoots?

You can use them in sandwiches, as a side dish, or added to salads. I’m sure they’d make a perfect addition to grilled meats on a spring barbecue meeting with friends:)

Fermented Wild Hop Shoots
Fermented Wild Hop Shoots

  • 2 bunches wild hop shoots
  • 2 cups lukewarm water
  • half tablespoon salt
  • 2 cloves garlic
  • few sprigs dill

Clean young wild hop shoots thoroughly, lightly dry them. Pack 1 or two jars tightly with hop shots. Add cut garlic and sprigs of dill to the jar. You can also add a horseradish leave if you wish and have it available.

Prepare a brine: dissolve salt in a lukewarm water. Pour the brine into the jar, so that all was covered. Cover with a lid and close it lightly.

Set aside and after 3 days fermented wild hop shoots would be ready.

Enjoy! Smacznego!

Let me know how you like them:)

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