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!

Ingredients

• A carrier bag full of wild garlic ( about 800g to 1kg roughly)
• 1 to 2 tablespoons grated ginger
• 1 to 3 tablespoons chilli flakes, depending how hot you like it
• 1 tablespoon sea salt or himalyan salt
• 1 daikon/ mooli grated
• 2 medium carrots, grated
• 1 or 2 tablespoons seaweed flakes (optional)

Method

1. Simply wash and roughly chop the wild garlic leaves and stems.
2. Keep any unopened buds, you can ferment separately in 2% brine (20g sea salt dissolved in 1 litre filtered water)
3. Transfer wild garlic to a large bowl or plastic basin, sprinkle in salt, leave for 30 mins to an hour.
4. Massage and squeeze the wild garlic until brine starts to pool at the bottom of the bowl.
5. Add the chilli flakes, grated ginger, grated carrot and daikon and give it another good mix.
6. Pack the mixture into a large glass mason jar or 2 smaller jars. Press it down firmly.
7. Top with water filled ziplock bag to keep oxygen out & keep veggies submerged under the brine
8. Put lid on loosely, set aside to ferment for 5 to 7 days. Taste it after 5 days, decide whether it tastes sour enough. It’s a matter of personal taste so just keep trying it until you like it!
9. Once you are happy with the flavour you can store the kimchi in the fridge where the flavour will deepen and it will keep happily for months, if it lasts that long!!

 

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. 



 
Ingredients

• Giant bunch of wild garlic, at least 250g
• 150g cashew nuts 
• 150g seeds, sunflower or pumpkin seeds
• a tsp sea salt ( about 5g)

Method

1. Wash the wild garlic and either finely chop or blitz in a food processor.
2. Transfer to a large bowl and sprinkle with the sea salt.
3. Massage wild garlic to release some brine; alternatively you can bash it a bit with a rolling pin! 
4. Add the nuts and seeds to the processor and pulse a few times to break them up. You don't want them finely ground, some bits are good for texture! 
5. Add to the wild garlic in the bowl and give it all a good mix! 
6. You can put the lot back into the food processor and blitz a few times
7. Pack it tightly into a clean glass jar, leaving a bit of headspace.
8. If you don't have enough brine to cover the pesto then top it up with filtered water and top it off with a zip lock bag filled with water to weigh it down.
9. Cover and leave at room temp for 5 to 7 days, until it tastes nice and tangy!
10. It’s a good idea to put a plate underneath it to catch any escaping brine and be careful when you open it, mine was fairly active!! Just put your jar in the fridge where it will happily keep for ages!!

 
 

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.


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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.



Ingredients
Makes a 500ml jar

•  2 cups fresh/frozen cranberries (225g)
• ½ cup pecans lightly toasted (50g)
•  1 large orange, zest and juice
•  ½ cup dried cranberries (55g)
•  1 tsp cinnamon
•  ½ tsp allspice
•  2 cloves
•  4 tablespoons coconut or brown sugar
•  1 tsp sea salt
•  1 tsp freshly grated ginger
•  2 tablespoons kombucha or water kefir (optional)

Method
​
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