Wild garlic is abundant this time of year, and as we know we should all be eating more fermented foods to support healthy digestion.
I love the taste of fermented foods and I love wild garlic, so for me, it’s a perfect combo.
Let the magic of fermentation begin!
You will need
- Wild garlic leaves
- Sea Salt
- A large jar with a lid
Gather your wild garlic leaves – fresh, healthy plant material is a must. The amount you need will depend on the size of your jar but you will need more than you expect: my small basket of leaves filled a large Kilner jar.
Wash your leaves and dry them, pat dry to remove all excess moisture.
You can leave your leaves whole or chop them up.
Pop your leaves in a large bowl and sprinkle with salt, this is best done a little at a time…. leaves, salt, leaves, salt… I used about 1 1/2 teaspoons of salt for my basket of leaves.
Now let your leaves and salt sit for about 30-60 mins – until you see that the salt is drawing the juices from the leaves
It’s now time to get your hands in, give the leaves a good massage until they start to become wet, darker and lose their shape a little.
Put a plate on top of your leaves, weighing them down for another 30-60 mins. Note: pop a tin or weight on your plate.
Now pack your leaves into your jar, using a wooden spoon or the end of a rolling pin, pack them in tightly, removing all air pockets. Once you have filled your jar 3/4 of the way you will notice you have lots more liquid, this liquid needs to cover your wild garlic when pressed down. I had lots of liquid, but if you don’t, top up with bottled mineral water – NOT tap water.
This is where you get to be inventive. You need to keep the leaves weighed down, keeping them beneath the liquid: you can fill a bag with water and place on top: your garlic leaves MUST stay submerged in the liquid for fermentation to take place.
Time now for you to leave your jar at room temperature to ferment for a week or so.
If white froth or bubbles form, don’t panic, this is quite normal and all part of the fermentation process. You can always scrape it off. To test your fermented wild garlic use the taste test – When you feel happy with the flavour you can remove the weight, pop a lid on and store it in the fridge – this slows down/halts the fermentation process.