Method
Makes approximately 300g. Chop 300g wild garlic leaves and stalks. Place in a large bowl with 75g sea salt flakes, massage salt into garlic until it starts to soften. Add water to cover. Weigh down with a plate. Leave 1-2 hours. Rinse under cold water 3 times, drain in colander 15-20 mins. Mix 1 tbsp Korean chilli flakes with 1 tbsp water to form a paste. Squeeze remaining water from garlic, add chilli paste and mix thoroughly. Pack into a jar with a loose fitting lid. Leave at room temperature 1-5 days. Press down daily. Taste to check ripeness. Transfer to fridge when ripe enough. Best after another 1-2 weeks, keeps up to a year.