Fermented Wild Garlic or Spring Onions Recipe

Introduction

Fermented wild garlic or spring onions offer a tangy, vibrant way to preserve seasonal greens. This simple fermentation process enhances their flavor and adds a delicious probiotic boost to your meals. Perfect as a condiment or ingredient, this recipe is easy to follow and rewarding.

Ingredients

• 600g fresh wild garlic or spring onions
• Pinch of demerara sugar
• 1½ tsp sea salt
• Still mineral water, to top up

Instructions

1. Step 1: Thoroughly wash the wild garlic or spring onions, then dry them using a clean tea towel or a salad spinner.
2. Step 2: Shred the greens finely with a knife and place a layer in a bowl. Sprinkle some sugar and salt over the layer, then add another layer and repeat until all the vegetables have been used.
3. Step 3: Leave the bowl to stand for about 30 minutes to start drawing out moisture.
4. Step 4: Massage the mixture well to release juices; the greens will darken and lose some shape. Let it rest for another 30 minutes.
5. Step 5: Pack the mass into a sterilised jar, pressing down firmly to remove air bubbles. Add a little mineral water if needed to ensure the greens are fully submerged.
6. Step 6: Scrunch up some baking parchment and press it down inside the jar to weigh down the vegetables and keep them immersed in the brine.
7. Step 7: Cover the jar with clean muslin and secure it with a rubber band. Store in a cool, dark place for 4 to 7 days, depending on your flavor preference.
8. Step 8: Check the ferment daily, lifting and replacing the muslin to release gases (‘burping’).
9. Step 9: When the taste is to your liking, remove the parchment and muslin, seal the jar with a lid, and refrigerate to slow fermentation.

Tips & Variations

• Use a non-metallic weight, such as a clean stone or glass fermentation weight, instead of baking parchment to keep vegetables submerged.
• Try adding a few crushed peppercorns or a slice of fresh ginger for an extra flavor dimension.
• If wild garlic is unavailable, spring onions make a great substitute to achieve a similar taste and texture.
• Always ensure the vegetables stay submerged in liquid to prevent mold development during fermentation.

Storage

Store your fermented wild garlic or spring onions in the refrigerator once fermentation is complete. The cool temperature will slow the fermentation process and help preserve the flavor. The ferment can keep for several months when refrigerated properly. Always use a clean utensil to remove portions to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long does the fermentation process take?

The fermentation typically takes between four to seven days at room temperature. You can adjust this time depending on how strong or “funky” you want the flavor to be.

Can I use regular table salt instead of sea salt?

It’s best to use sea salt or another pure salt without additives to ensure proper fermentation. Table salt often contains iodine or anti-caking agents that can interfere with the process.

Fermented Wild Garlic or Spring Onions Recipe

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★★★★★

4.8 from 121 reviews

• Author: Luna
• Total Time: 4 to 7 days
• Yield: One 1-liter jar 1x
• Diet: Vegan

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Description

A simple and traditional recipe for fermenting fresh wild garlic or spring onions, resulting in a tangy, flavorful condiment rich in probiotics. This easy fermentation process uses natural ingredients and minimal equipment, perfect for enhancing your dishes with a burst of umami and health benefits.

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Ingredients

Scale 1x2x3x

Wild Garlic or Spring Onions

• 600g fresh wild garlic or spring onions

Fermentation Mix

• Pinch of demerara sugar
• 1½ tsp sea salt
• Still mineral water, to top up

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Instructions

1. Sterilize Jars: Thoroughly clean and sterilize your fermentation jars to ensure no unwanted bacteria spoil the ferment.
2. Prepare the Vegetables: Wash the wild garlic or spring onions meticulously, then dry them completely using a clean tea towel or salad spinner.
3. Shred and Layer: Finely shred the wild garlic or spring onions with a knife. In a bowl, create layers of the shredded veg, sprinkling some demerara sugar and sea salt over each layer until all the vegetables are used.
4. Extract Moisture: Let the layered mixture stand for about 30 minutes to allow the salt and sugar to draw out moisture from the vegetables.
5. Massage the Mixture: Massage the salted mixture well; the vegetables will darken and soften as they lose their shape. Leave the mixture to rest another 30 minutes.
6. Pack into Jar: Firmly pack the vegetables into the sterilized jar, using a clean rolling pin or similar tool to press down and remove air bubbles. Ensure the vegetables are fully submerged with their own brine; top up with mineral water if necessary.
7. Weigh Down the Vegetables: Scrunch baking parchment and insert it firmly into the jar to weigh down the vegetables, keeping them immersed in the brine.
8. Cover and Ferment: Cover the jar with clean muslin and secure with a rubber band. Place the jar on a cool, dark shelf for 4 to 7 days, depending on your preferred tanginess. Each day, remove the covering briefly to ‘burp’ the jar, releasing gases from fermentation before resealing.
9. Seal and Store: Once you are satisfied with the taste and fermentation level, remove the parchment and muslin, seal the jar with a lid, and store it in the refrigerator to halt fermentation.
10. Enjoy and Preserve: The fermented wild garlic or spring onions will keep in the fridge for several months, providing a delicious tangy addition to many dishes.

Notes

• Ensure jars and utensils are properly sterilized to avoid contamination.
• Adjust fermentation time from 4 to 7 days based on your personal flavor preference; longer fermentation results in a stronger sour taste.
• Keep the vegetables fully submerged under the brine to prevent mold growth.
• ‘Burping’ daily helps release gases and prevents jar damage.
• If you prefer a milder ferment, reduce the salt slightly but do not omit it as it preserves the vegetables.
• Use baking parchment instead of plastic to weigh down the vegetables safely during fermentation.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Fermentation
• Cuisine: European

Keywords: wild garlic ferment, fermented spring onions, wild garlic condiment, wild garlic recipe, fermented vegetables, lacto-fermentation, probiotic foods