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Fermented wild garlic

  • Serves 4
  • Easy

Make this easy fermented wild garlic to add to pasta, vegetable or meat dishes throughout the year.

Wild garlic fermented on plate with spoon

You know that spring’s in full flush and summer’s on its way when the familiar smell of wild garlic starts to perfume the hedgerows. It doesn’t have a long season, though, so by fermenting it you can preserve its pungent deliciousness to enjoy long after the plants have died back.

Wild garlic guide: where to find, how to cook it and recipe ideas

Late spring is the perfect times to go foraging for this versatile and pungent plant, which can be whipped up into a delicious soup or pesto. Our expert guide on where to find it and forage responsibly, how to cook it and tasty wild garlic recipe ideas.

Wild garlic growing wild

Follow this easy recipe for fermented wild garlic taken from game cook Rachel Currie’s new book Game and Gatherings 

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Ingredients

  • A large glass clip-top jar Sterilised
  • wild garlic 1kg
  • fine sea salt

Method

  • Step 1

    Pick over your foraged wild garlic, removing any bugs, then wash it thoroughly in cold water and drain in a colander.When the wild garlic’s relatively dry, mix it with the salt in anon-metallic dish, trying to distribute it as evenly as possible.

  • Step 2

    Leave it for 2 hours, turning the mix every once in a while until the garlic has wilted and brine has collected at the bottom of the bowl.

  • Step 3

    Pack the garlic as tightly as possible into your sterilised jar – you’ll be surprised how much you can squeeze in. When all the garlic is in, pour over the brine from the bowl, making sure the garlic is submerged. Seal the jar and leave it at room temperature and out of direct sunlight for three days.

  • Step 4

    When the natural lactobacillus bacteria begins to work its magic, bubbles will form and a sour taste will develop asthe garlic ferments. After the third day, test a pinch of the garlic. If it’s sour enough for your taste, decant it into a food container and store it in the fridge.If you’d like it to be a bit sourer, leave it in the jar for another day or two until you’re happy with the flavour.

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