With so much wild garlic ready for picking at the start of the month I wanted to properly take advantage of it this year.
Another thing I really liked was how little of any other ingredients it used. The recipes all used a bit of salt but not very much, great for being more off grid and sustainable if you haven't got to buy in loads of other items to make a preserve.
I didn't really use any one recipe but more just got an idea of what I supposed to do then tried it.
I went a bit mad with picking and ended up picking 3kg of wild garlic leaves and a few unopened flower buds. I washed these in the sink, but made sure I dried them off. Apparently the chemicals in the tap water might inhibit the fermentation process, next time I do it at my friends house where they have spring water!
I then roughly chopped it and added 25g of salt for every kilo of leaves. I added the leaves and salt in layers until the bucket I was using was full. I then let it sit for an hour.
When I came back the liquid within the leaves was starting to draw out. This is the bit to get your hands in there! I mushed the leaves up until I had enough liquid to cover all the leaves.
After about 10 minutes of squishing I found a plate just smaller than the top of the bucket and pushed down the liquid so all the leaves were submerged. I then weighted it down with a jug of water and left it for 24 hours.
I then transferred the rather strong smelling liquid and leaves to a couple of Kilner jars. The trick is to keep it all submerged so I filled a couple of freezer bags with water and added them to the top. This seemed to work well.
Then ferment to taste. I have no idea what I like when it comes to fermented food so I just let it do it's thing for a few weeks. The first week it didn't seem to do much anyway.
From the three kilos of leaves I got just the two jars in the picture above! I really goes to nothing!
When I tasted it I was surprised how good it was. Really lovely garlic flavour, really strong and still a little bit crisp but slightly salty. My wife did her usual when she tried it and was surprised it was so tasty - so little faith in my abilities!
You certainly don't need much of it to flavour a meal, and it works great as a condiment. I'm looking forward to adding ti to soups as well.
I'm just wondering what else I should ferment now! Who has some ideas and recipes?