I love wild garlic season and this recipe is a brilliant way of preserving it for as long as you like, and adding a subtle garlic flavour to all your dishes!
Use a good quality coarse natural salt, like everything else, using the best ingredients yields the best product, in terms of nutrition and flavour.
Salts all taste different, contain varying types and amounts of beneficial minerals, depending on where they are sourced.
I tend to use pink Himalyan rock salt for all my ferments, but its not as sustainable as sea salt, but then sea salt can contain plastic nanoparticles which isn't good for sealife or us!
So I opted for a traditionally harvested Atlantic sea salt called Sel de Guerande from Brittany, its a bit grey in colour due to the high amount of minerals it contains and it has a really good flavour. A study from 2018 showed that this was only one of 3 salts tested which didn't contain plastic nanoparticles.
Not sure if this is still the case, but it pays off to do a bit of research and buy the best you can. After all wild garlic is completely free so invest a bit in your salt!
So here is how you make it
🍃 Health educator🍃