Makes 500g
Fiery, tangy, and alive. Spring’s most fleeting green, fermented into something that lasts.
- 400g wild garlic leaves and stems
- 30g gochugaru
- 60g daikon, grated
- 1 tbsp + 1 tsp fresh ginger, grated
- 2 tsp sea salt
- 1 tsp ume shiso seasoning
- 2 tsp dried sea lettuce
Wash the wild garlic in cold water and dry thoroughly. Surface water will thin the brine.
Chop into 3–5cm pieces. In a stainless steel bowl, combine the gochugaru, ginger, daikon, salt, ume shiso, and sea lettuce and mix to a thick paste.
Add the wild garlic and, with gloved hands, squeeze and bruise the leaves firmly until the salt draws out enough liquid to form a natural brine.
Pack tightly into a sterilised 500ml jar, pressing down hard to eliminate air pockets and bring the liquid above the solids.
Seal and leave at room temperature for 5–7 days, burping the jar daily.
Taste from day 4, wild garlic softens faster than cabbage. Move to the fridge once the tang is where you want it.
Keeps refrigerated for up to 3 months. Good alongside rice, eggs, or cold meats.