This tastes great even before fermentation and it’s a great way of prolonging the flavour of these wild spring leaves beyond the season. It’s really easy to make: Collect about 500g wild garlic leaves, stems and flower buds then mix with kimchi paste. I used Gochugaru (Korean chilli powder) with grated daikon, shredded leek, root ginger, fish sauce, sea salt and sugar. Pack the mixture into a jar, leave at room temperature for 24 hours for the lacto-bacteria to do its work, then refrigerate for a week. I’m planning on serving this with something with a Korean vibe; Bulgogi-marinated short rib of beef, oak-smoked, slow-cooked until tender then caramelised over a griddle or wood fire. Here’s my recipe:
500g wild garlic leaves, stems (and flower buds if available)
50g gochugaru (Korean chilli powder)
250g daikon, peeled and grated
3 tbsp root ginger, peeled and finely grated
Mix all the kimchi paste ingredients together in a bowl. Rinse the wild garlic leaves and stems then spin dry. In a large bowl mix the wild garlic with the paste, be quite thorough and use your hands to squeeze the wild garlic until there is enough liquid in the bowl.
Put the mixture in a clean clip-top jar, press the mixture down to eradicate any air pockets. Try to fill the jar as much as possible therefore leaving less oxygen in the jar. Leave the jar to stand for 24 hours, this starts the fermentation process by allowing lacto-bacteria to breed at room temperature. After 24 hours put the jar in the fridge. The kimchi is ready to eat in a week and will keep for a few weeks, possibly a month or longer, in the fridge. Don’t open the jar until the kimchi is ready to use.
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