Fermented Wild Garlic

Hey friends, the season is in swing, here the recipe I used for mine! Let me know how you get on! Happy fermenting!

Recipe:

Simple 2% ferment (no fuss, no waste)

You’ll need:

• Wild garlic leaves

• Fine sea salt (2%)

(That’s 2g salt per 100g leaves)

Method:

1. Chop your wild garlic

2. Weigh it

3. Add 2% salt

4. Massage until it releases liquid

5. Pack tightly into a jar

6. Press down so everything is under the brine

7. Leave at room temp for 5–10 days

Ready when:

Fresh, garlicky + lightly sour (not funky)

Store:

Fridge, lasts months

Use it on:

Potatoes, toast, beans, dressings, everything

Top tips:

• Keep it submerged

• No iodised salt

• White film = fine, skim it

• Bad smell = bin it