Wild garlic also know as ramsons grows abundantly during spring, from March to May, although in some areas, they appear as early as January. They quickly disappear by the end of spring or when summer begins. As the weather warms up and the days become longer, wild garlic plants begin to senesce, with their leaves wilting and eventually dying back. So, they are only around for a very short period.
I want to capture its beautiful essence through natural preservation (fermentation). It is the only wild plant I am not shy about picking because I love sharing them with family and friends, and I stash them; we eat them almost daily.
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. Meanwhile, its antimicrobial and anti-inflammatory properties remain intact, aiding in fighting infections and reducing inflammation.
I pick them in areas where it is legal, picking at different locations to prevent over-harvesting.
I use scissors to snip off the leaves or flowers cleanly to prevent damage to the plant.
A Few times their toxic look-alikes are growing up beside them. In the above photo, the lord and lady grow beside. Always be careful when you pick.
I process them immediately, firstly by washing them thoroughly.
I salt them in layers. Salt prevents the bad bacteria from growing, giving the good bacteria the chance to do their magic.
I add 3%. I recently liked the taste of 3-5%; it preserves the crispiness and color while the 2% salt wilts them too much during fermentation and could go a little mushy. If adding 20%, they need to be rinsed before canning, but I like the freshness, crispiness, and vibrant color when adding this huge amount; fermentation is lesser, though it is preserved mostly in salt.
Once wilted, normally just a few hours, with my clean hands, I squish them and wring out the salty liquid. Then wash the wild garlic in filtered water after wringing them to remove excess salts (if preferred).
I chopped them into smaller pieces.
I add sugar 2 tablespoons per 3 kg, 1 carrot, 1-inch ginger, chili flakes, and 2 tablespoons of sesame oil. Mix them very well.
They don't need much flavoring as the taste goes nice during the fermentation. Add soy sauce, salt, or fish sauce if preferred a salty version.
Then, I packed them tightly in the jars.
I leave them to ferment for at least a week before eating them.
The longer they are fermenting, the more tart flavor they develop. Once happy with the taste, I keep them in the fridge to slow fermentation, and they can be used for over a year.
The acidic environment created during the fermentation preserves the wild garlic, preventing any bad bacteria to grow.
Enjoy the mouthwatering mix of garlic, tanginess, sweetness, and a bit of heat from chili, along with hints of sesame seeds and ginger. It's the perfect pairing for any meal, adding a burst of flavor that'll have you coming back for more! and it is nutrient-dense!
Have a wonderful day, everyone.
Wishing you all a delightful culinary adventure ahead!
Mariah 🍃💖
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Namaste🙏 , Namaste🙏 , It's look like delicious, it looked like healthy in comparative of the pickle.
Namaste 🙏 thank you, yes much healthier and more delicious. I appreciate the support. Have a lovely day!