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