NEWS (Blog) - Fermented Radish Pods, Elderberry Wine and more...





to see what's happening at Urban Outdoor Skills.


Upcoming Classes - Register NOW to reserve a spot. Check the Schedule for more classes


Wednesday July 26  –  Edible/Medicinal plants and Animals Walk


Saturday July 29 - Making vinegar from scratch (From beers and wines)


Sunday  July 30  - Plants Identification Walk









Fermenting wild radish pods with a bit of cabbage, perennial pepperweed, chili, garlic and onions.


Brine composed of 1 tablespoon of homemade sea salt (from dehydrated sea water) and 2 cups of water.


Fermented for around 7days then placed in the fridge. Pasteurized stone (boiled for 15 minutes) to keep everything under the brine. The cover is loose so the fermentation gases can escape.


Read more >



My book is now available


Other links:  Barnes and Nobles


Hardback, 432 pages and over 600 beautiful photos.


Very unique book about using wild ingredients - making wild beers and wines, vinegars, spice blends, wild sodas, recipes for pickling and preserving wild edibles, fermentation and much, much more!


Did you know that people have cooked potatoes in pine sap?  How to make a lot of tree leaves edible? How to make your own gourmet aromatic salts with aromatic plants?  It's all in the book :)