Lacto-Fermented Wild Garlic Kimchi
To me, nothing says spring like wild garlic. We spend about 6 weeks every year eating it in some form or another - pesto, in salads, on pasta, with nettles, in soup. We eat so much that vampires would keep a wide berth. I have been planting a few bulbs every year in a shady corner of the garden, dreaming of the day it takes over. For now though, I tend to pull over as soon as I see it and fill every bag I can find with the leaves so that I can use it with abandon.
Wild Garlic and Kimchi are two of my favourite things and this recipe does not disappoint. I may have eaten it for every meal since it was finished!!
500g Wild Garlic Leaves
1 small Mooli (Daikon Radish)
2 small carrots
2 Tablespoons of Salt
1x 5cm chunk of ginger
1 teaspoon of chilli flakes
Using a mandolin or a veg peeler, finely chop your radish and carrots. I use an attachment on my food processor.
Place them in a bowl and sprinkle the salt over them.
In the food processor, blend the onion and the ginger until they are very finely chopped.
Add the onion and ginger paste to the carrot and radishes. Add the wild garlic and chilli powder.
Using your hands, mix the vegetables thoroughly, squeezing the mix to release some of the juices as you go.
Pack the mix into a clean jar, packing it in tightly as you go. Juice should release and cover the veg.
When you have the whole mix in your jar, weigh it down with a fermentation weight or a cabbage leaf. You want to be sure your vegetables are not exposed to the air as this is where mould can form.
Cover loosely with a lid. I like to use a kilner jar with the rubber seal removed. If the lid is tight, you will need to “burp” your jars every day.
Let ferment for about 5 days on the counter and then do a taste test. Once it has fermented to taste, store in the refrigerator.