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.
Ingredients
Scale
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
Instructions
- Sterilize Jars: Thoroughly clean and sterilize your fermentation jars to ensure no unwanted bacteria spoil the ferment.
- Prepare the Vegetables: Wash the wild garlic or spring onions meticulously, then dry them completely using a clean tea towel or salad spinner.
- 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.
- Extract Moisture: Let the layered mixture stand for about 30 minutes to allow the salt and sugar to draw out moisture from the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
