FEATURED

Alys Fowler’s Pickled Wild Garlic - Korean Style!

This wildly-simple recipe calls for equal parts of all ingredients, and so upping or lowering your quantities (depending on how many garlic greens you’ve foraged) is nice and easy to do!

 

Ingredients

 

One part white sugar

One part water

One part light soy sauce

One part rice wine vinegar

 

Method

 

1. Heat your sugar and water to create a sugar syrup.

2. Add the soy sauce and rice wine vinegar. Stir and allow to cool.

3. Wash all of your wild garlic greens in cold water. Pat dry with a clean kitchen towel to remove as much moisture as possible from the leaves. Densely pack a re-sealable, airtight jar with your greens.

4. Pour three quarters of cooled pickle mix over the leaves, using a spoon to help the liquid find its way around all of the greens.

5. Allow this to gently ferment for three days in the refrigerator before indulging in your lovingly-foraged wild garlic pickle! Keep it in the fridge and eat the lot within six weeks.

 

You can find this recipe on page 81 of Aly’s bountiful book ‘Abundance: How to Store and Preserve Your Garden Produce’.

 

Learn all about foraging your own wild garlic from Lush Life reporter, Cath and Alys Fowler's Spring foraging adventure - via the video - below!

 

Alys Fowler wild garlic pickle

Lush Life Learns Spring Foraging with Alys Fowler.txt

Comments (0)
0 Comments