Wild garlic, also known as ramsons, grows abundantly during spring, from March to May, although in some areas, it appears as early as January. It quickly disappears by the end of spring or the beginning of summer. As the weather warms up and the days grow longer, wild garlic plants begin to senesce, with their leaves wilting and eventually dying back. This means they are only around for a very short period.
I capture its beautiful essence through natural preservation (fermentation). Wild garlic is the one wild plant I’m not shy about picking because I love sharing it with family and friends, and I stash it to enjoy daily. I usually pick about 30 kgs when in season.
Lush and green!
I enjoy picking them to ferment, knowing they benefit my family and friends.
Fermented wild garlic combines the nutritional powerhouse of wild garlic with the benefits of fermentation. Rich in vitamins A and C, calcium, and iron, fermented wild garlic offers enhanced bioavailability of nutrients, bolstering immunity and heart health. The fermentation process fosters the growth of beneficial bacteria, supporting gut health and digestion. Additionally, its antimicrobial and anti-inflammatory properties remain intact, helping fight infections and reduce inflammation.
Pick wild garlic in areas where it is legal, selecting different locations to prevent overharvesting.
Use scissors to snip off the leaves or flowers cleanly, avoiding damage to the plant.
A few times, I’ve noticed their toxic look-alikes growing nearby. For example, the plant "lords-and-ladies" (Arum maculatum) often grows beside wild garlic. Always be cautious when picking and identify the plant carefully.
I process the wild garlic immediately by washing it thoroughly.
Then, I salt it in layers to prevent the growth of bad bacteria, giving good bacteria a chance to work their magic.
Salt Levels: I typically use 3% salt, as it preserves the crispiness and colour of the garlic. A 2% salt ratio can cause wilting and make the garlic mushy. Higher amounts, like 20%, require rinsing before canning but result in fresher, crispier garlic with vibrant colour and reduced fermentation.
After a few hours of salting, the garlic wilts.
I then squish and wring out the salty liquid with clean hands.
I save the juice and add a bit of citric acid, bottle them, and use them as WG "soy sauce" I use it for cooking, too!
If preferred, rinse the garlic in filtered water to remove excess salt before proceeding.
Next, I chop the garlic into smaller pieces.
Then prepare a flavourful mix with the following:
2 tablespoons of sugar per 3 kg of wild garlic
1 carrot
1-inch piece of ginger
1 cup Chili flakes (reduce if too spicy)
1 tablespoon of rice vinegar (optional for taste if planning to eat immediately)
2 tablespoons of sesame oil
Add soy sauce, salt, or fish sauce; if preferred, it can be eaten immediately.
They don't need much flavouring as the taste goes much nicer during the fermentation.
After mixing them thoroughly, I packed them tightly in the jars.
I leave them to ferment for at least a week before eating them.
As I have lots, I kept some at the cooler room temperature, and it is still good after 2 years.
The acidic environment created during fermentation preserves the wild garlic, preventing any harmful bacteria from growing.
The longer they ferment, the more tart and complex the flavour becomes. Once I’m happy with the taste, I store the jars in the fridge to slow fermentation. They can last over a year in this state.
The result is a mouthwatering mix of garlic, tanginess, sweetness, and a hint of heat from the chilli, complemented by the sesame and ginger notes.
It’s the perfect addition to any meal, bursting with flavour and nutrient-rich!
Enjoy, and I wish you all flavourful and nutritious meals!
Mariah 🍃💖
🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃🍃
SIMPLIFIED RECIPE: Wild Garlic Kimchi
Ingredients
3 kg wild garlic
3% salt by weight
2 tbsp sugar
1 carrot, grated
1-inch ginger, minced
1 cup chilli flakes (adjust to taste)
1 tbsp rice vinegar (optional for taste if planning to eat immediately)
2 tbsp sesame oil
Optional: Soy sauce, fish sauce, or extra salt
Instructions
Prepare Wild Garlic: Wash thoroughly and salt in layers (3% salt) to wilt. After a few hours, squeeze out the liquid and save it as a garlic "soy sauce."
Mix Ingredients: Chop garlic and combine it with sugar, carrot, ginger, chilli flakes, rice vinegar, sesame oil, and optional seasonings.
Pack and Ferment: Pack tightly into jars, leaving room for expansion. Ferment at room temperature for at least a week.
Store: Once the desired flavour is achieved, refrigerate to slow fermentation. Keeps for over a year.
Enjoy! 😊🍃
