Fermented wild garlic recipe

Add 3% salt to the weight of wild garlic.

Flavor the mixture with Zat seasoning and chili, or lemon if preferred.

Massage the garlic mixture for about 5 minutes to force the salt into the garlic and draw out moisture.

Pack the garlic mixture into a sterilized kilner jar, pressing it down firmly.

Place a weight on top (using a freezer bag filled with water tied off to prevent leaks).

Seal the jar with a lid.

Leave the jar to ferment for about 2 weeks until the brine rises to cover the garlic.

After 2 weeks, check the fermentation; it should be bubbly and have an intense smell.

Chop or blend the fermented garlic with a bit of olive oil to loosen it.

Add a twist of cracked black pepper before serving.

Equipment Needed

Spice Level: