This fermented wild garlic buds recipe is amazingly tasty. It is also so easy to make. Very little preparation is required as we ferment the garlic in a simple brine solution. Ideal for anyone trying out lacto-fermentation for the first time.
This recipe makes use of the ramson Allium ursinum. If you are new to collecting this woodland plant first check out our article on identifying and foraging for wild garlic.
Please forage for these plants responsibly. If you see evidence of over-picking or trampling of a wild garlic colony please think again and look elsewhere. Keep waste to a minimum and collect only what you need.
Your wild garlic buds will need to be pickled soon after collection as they degrade quickly in the fridge. I recommend gathering together your other ingredients and materials in advance.
To make 2 x 1 litre jars of fermented wild garlic buds you will need:
- 400g of wild garlic stalks with unopened flower buds.
- 70g of sea salt. Do not use table salts as these often contain iodine and anti-caking agents detrimental to fermenting.
- 2 litres of dechlorinated or spring water. Chlorine is a poison to the bacteria we hope to encourage in the ferment. You can remove the chlorine from tap water by boiling and then allowing to cool or simply by leaving it out overnight.
- 1/2 tsp pepper corns per 1 litre jar
- 1/2 tsp coriander seeds per 1 litre jar
- 1/2 tsp white mustard seed per 1litre jar
- 1/4 tsp chili flakes per 1 litre jar (optional).
- Wash any soil or earth from your collected wild garlic.
- Mix the water and salt creating a 3.5% brine solution, ideal for this ferment.
- Choose a pair of 1 litre jars or a single 2 litre jar. Anything with a lid and a wide mouth will do. Our fermentation jars with airlocks are perfect for this recipe.
- Clean your jars well with warm soapy water or in a dishwasher.
- Pack the wild garlic stalks and buds by bending them around the inside of the jar. This looks great and will also stop the garlic stalks from floating to the surface of the brine. Add the spices as you go. Allow for some decent headroom at the top of the jars, say 4 to 5cm.
- Pour in your brine until 2 cm over the top of the wild garlic. Ensure none of the jars contents is floating on the surface.
- Close your jars and place somewhere indoors out of direct sunlight to ferment. Do not forget about them!
- After 48 hours the ferments will be producing bubbles. If you are using sealed jars now is the time to burp them by briefly opening the lid. This allows the gases from fermentation to escape. Repeat this every day or two.
- Depending on the ambient temperature this ferment is usually ready in about a week. Sample the contents regularly. When the fermented wild garlic buds are to your taste seal your jars and place in the fridge, this will end the fermentation process. The fermented wild garlic buds will store for several months this way.