This is such an amazing way to preserve wild garlic. Not only will it keep for months and months the lacto-fermentation process adds oodles of tangy acidity creating a truly delicious product.
As well as being totally tasty, it is great for you too! It is full of lovely lactobacillus that really will help your gut health, just like all those probiotic yoghurts.
Ingredients: To make approximately 300g
300g Wild Garlic (allium ursinum) flower stalks and leaves. If you can’t find enough wild garlic you could add some chopped white cabbage.
75g Sea salt flakes.
1 Tablespoon Korean chilli flakes or similar.
1 Tablespoon water.
Chop the wild garlic (and cabbage if using).
Place the chopped garlic and salt in a large bowl. Massage the salt into the Garlic until it starts to soften a bit, then add water to cover the it. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Now rinse the Garlic under cold water 3 times and drain in a colander for 15 to 20 minutes.
Make a paste with chilli and water.
Squeeze out as much of the remaining water from the garlic as you can then place in a bowl, combine with the chilli paste and mix thoroughly.
Pack the mix into a jar with a loose fitting lid.
Now Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check the kimchi once a day, pressing down on the garlic with a clean finger or spoon to keep it all submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
It will keep in the fridge for up to a year.