With wild garlic sprouting forth at the moment, I wanted to experiment with using fermented juices from sauerkraut, kimchi etc. to see how they change the flavour profile of my wild food recipes.
This is a simple, modest plant-based dish, but it turned out well. The cashew nuts add a sweetness to the pate, so you might want to try using hazelnuts. They are, after all, more local than cashews that are flown in from around the world.
- 200g dried cashews
- 30g wild garlic leaves
- ½ tsp sea salt
- 2 tbsp raw apple cider vinegar
- 2 tbsp of sauerkraut juice (optional)
- Soak cashews for 4 hours in tepid water and a pinch of salt.
- Drain and place into a food processor and pulse into a chunky paste.
- Add the chopped wild garlic leaves, sea salt, cider vinegar and sauerkraut juice. Pulse until smooth.
- Scrape out into a cheesecloth and wring out as much liquid as possible. Leave the mixture in a tightened cheesecloth inside a sieve over a jug. Allow to sit for 3 hours, then put in a jar or storage container, cap and place in the fridge. Let it “mature” for 2 days, then eat. Should keep for 7 days if kept refrigerated.