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Fermenting Wild Garlic

You will probably want to multiply up this recipe. I used 300g wild garlic in a 24oz mason jar and could comfortably have used 400g.
You can include some wild garlic buds and flowers with the leaves.
Buds: Slightly stronger flavour than leaves, great pickled or fermented. Use like capers.
Flowers: Milder, delicate garlic flavour with a floral note. They look pretty in the jar and add texture.
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Calories 125 kcal

Equipment

  • Fermenting jar with an airlock or a standard jar with a loose-fitting lid
  • glass weight to weigh the leaves down or a small jar

Ingredients
  

  • 100  g wild garlic cleaned, dry leaves and stems
  • 2  g sea salt that’s 2% by weight

Instructions
 

Clean and chop

  • Rinse wild garlic
  • Roughly chop or leave whole (chopped ferments faster).

Salt Massage

  • In a large bowl, sprinkle sea salt over the wild garlic.
  • Massage with clean hands for 5–10 mins until it wilts and releases liquid (brine).

Pack the jar

  • Tightly pack the wilted garlic and its brine into the jar.
  • Press it down so the leaves are submerged under the brine.
  • Use a fermentation weight to keep it under the liquid.

Seal & Ferment

  • Cover with airlock lid or loosely screw a normal lid (to allow gas to escape).
  • Leave at room temp (16–22°C) for 5–14 days, tasting every few days.
  • It should become tangy and develop a slightly fizzy aroma.

Store

  • Once you're happy with the taste, transfer to the fridge to slow fermentation.
  • Keeps for months when refrigerated

Notes

  • Mix into cream cheese or butter
  • Add to pasta, toast, soups
  • Use like sauerkraut with roasted veg or meats

Nutrition

Serving: 10gCalories: 125kcalCarbohydrates: 20gProtein: 7gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 795mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 4000IUVitamin C: 150mgCalcium: 150mgIron: 3mg
Tried this recipe?Let us know how it was!