Wild Garlic Kimchi
This is a great way to preserve all the lovely wild garlic. You can make it as hot as you like by adding more chilli flakes. The Korean chilli flakes are called gochugaru, they also come in powder form and are very hot! I am a chilli wimp and can't deal with spicy food at all so I only add one tablespoon of chilli flakes! I was advising my lovely friend Sumayya Usmani on some ferments for an event she is organising, so Iet her decide how spicy she wanted it! It was way spicier than I could eat but she is an expert with spices and the joy of making your own is you can adjust flavourings and spices to suit your taste!
This is a fast ferment, around 7 days, so not too long before you can eat it!
So wild garlic season is in full swing! Wild garlic are among the first greens to appear in the spring and are always a welcome sight, heralding warmer brighter days.
If you like garlic then you will love wild garlic. You can use it anywhere you would use spinach, in salads, soups, omelettes, dips and pesto.
Most people make wild garlic pesto with oil but I like to make mine with just salt and ferment it for 5 to 7 days for fabulous flavour and loads of probiotics!!
It's a win win situation, seasonal eating at it's best, and wild garlic is free!!
So this pesto is delicious, tangy, garlicky with real texture and umami flavour, and so simple to make!
You can use any combination of nuts and seeds.
Pine nuts, sunflower seeds & a tablespoon lemon juice works well
You can add sun dried tomatoes, olives and harissa for a Mediterranean flavour
Endless possibilities so get your creative hat on and your wellies and go and collect some !
Go to your nearest wood and your nose will guide you to carpets of delicious wild garlic! Be aware that Lily of the Valley sometimes grows beside wild garlic and looks quite similar. It is however poisonous and doesn't smell of garlic. Just take a leaf and crush it, it will smell unmistakably of garlic. Just google it if you are unsure, there are lots of videos and articles on identification.
This is a delicious relish, great with a cheese board or as a topping for yoghurt!
It’s also fab mixed with some cream cheese or kefir cheese as a dip.
If you have either kombucha or water kefir then add a tablespoon or 2 to bring extra probiotics to the party!
If not then this relish will ferment nicely with just the salt or if you want to eat it straight away then that is also fine, it just won’t have active probiotics benefits!
It’s always good to have options! This is packed with vitamins, minerals, antioxidants and omega 3 fats so it will benefit your health however you decide to make it.
If you want to join me on some of my Workshops to learn how to do you own kombucha or Kefir drinks/cheese to improve your health easily just click here.
Makes a 500ml jar
1. Add everything to a food processor and pulse to a coarse paste
2. Taste and adjust flavourings
3. Pack tightly into a 500ml jar and cover with a circle of greaseproof paper
4. Leave an inch of headspace in the jar
5. Ferment at room temp for 5 to 7 days
6. Should taste sour with a bit of sweetness in the background
7. Move to the fridge and use within 2 months
🍃 Health educator🍃