Lactic acid fermenting of wild vegetables allows you to keep your greens ‘fresh’ for many months. However they are so scrummy that I suspect they won’t last even a few weeks! Nature’s natural probiotics, lactic acid fermented foods have been used by indigenous peoples for millennia. It’s the way we preserved food before the arrival of the refrigerator!
- 1tbsp sea salt
- 1kg plant matter
Step 1: Chop up the cleaned Ramsons, then start massaging the sea salt into the greens. It might take as long as 10 minutes for the salt to start breaking down the plant fibres, thereby releasing liquid. Pound and bash with a rolling pin to release more liquid, then put a plate over the plant matter, and weigh it down with a jar of water.
Step 2: Place in a bowl and weigh down the plant matter so that it is totally submerged under the liquid.
Step 3: Put the plant matter into a large jar and press down so it is under the liquid. Next fill a zip lock bag with water and place in the jar to weigh down and keep the plant matter under the liquid. Leave for 2-3 weeks before trying.
Makes: 1 kg of lacto-fermented ramsons/wild garlic.