{"id":4440,"date":"2016-04-04T15:05:46","date_gmt":"2016-04-04T14:05:46","guid":{"rendered":"http:\/\/bodhicharya.org\/manyroads\/?p=4440"},"modified":"2016-04-04T15:05:46","modified_gmt":"2016-04-04T14:05:46","slug":"fermented-wild-garlic","status":"publish","type":"post","link":"https:\/\/bodhicharya.org\/manyroads\/fermented-wild-garlic\/","title":{"rendered":"Fermented Wild Garlic"},"content":{"rendered":"<div class=\"header-bg\">\n<header id=\"masthead\" class=\"cf\">\n<div id=\"menu-main-wrap\" class=\"sticky-element cf\">\n<nav id=\"site-nav\" class=\"sticky-content cf\">\n<div class=\"sticky-wrap\">\n<p><span style=\"color: #008000\"><img loading=\"lazy\" decoding=\"async\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" src=\"http:\/\/monicawilde.com\/wp-content\/uploads\/2016\/02\/wild-garlic-ferment-600x198.jpg\" alt=\"Fermenting wild garlic\" width=\"600\" height=\"198\" \/><\/span><\/p>\n<\/div>\n<\/nav>\n<\/div>\n<\/header>\n<\/div>\n<div id=\"main-wrap\">\n<div class=\"blog-wrap cf\">\n<div id=\"primary\" class=\"site-content cf\">\n<article id=\"post-2821\" class=\"post-2821 post type-post status-publish format-standard has-post-thumbnail hentry category-wild-food-recipes-foraging tag-fermenting tag-wild-garlic\">\n<div class=\"entry-content\">\n<h2><span style=\"color: #008000\">The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. I eat it fresh, in salads, in cooked dishes, as pesto, or soup. By the summer, it is gone again. I love having wild garlic later in the year but I can\u2019t dry it like most other plants, as it loses it flavour and those ethereal sulphur tones! Freezing it in bags just leaves a defrosted slightly slimy mess. So I have a couple of options: making a wild garlic pesto or fermenting the wild garlic.<a style=\"color: #008000\" href=\"http:\/\/monicawilde.com\/preserve-wild-garlic-by-fermentation\/wild-garlic-ferment\/\" rel=\"attachment wp-att-2824\"><br \/>\n<\/a><a style=\"color: #008000\" href=\"http:\/\/monicawilde.com\/preserve-wild-garlic-by-fermentation\/wild-garlic-ferment\/\" rel=\"attachment wp-att-2824\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-2824 size-full\" src=\"http:\/\/monicawilde.com\/wp-content\/uploads\/2016\/02\/wild-garlic-ferment.jpg\" alt=\"Fermenting wild garlic\" width=\"600\" height=\"600\" \/><\/a><\/span><\/h2>\n<h2><span style=\"color: #008000\">Fermented Wild Garlic<\/span><\/h2>\n<h2><span style=\"color: #008000\">There are different methods.Some people like to add salt to their vegetables, crush them and allow their own juices to do all the fermenting. I am often short for time, or tired at the end of a day\u2019s foraging and just want to put my feet up when I still have baskets of foraged goodies to clean or stash. So I am drawn to methods that are quick, simple and easy to do, without compromising on taste! For wild garlic, I use the brine method.<\/span><\/h2>\n<h2><span style=\"color: #008000\">To do this I make a 2% brine. Basically that is 20g of salt to 1 litre of filtered water.<\/span><\/h2>\n<h2><span style=\"color: #008000\">I chop and prepare the garlic, adding a lot of flower buds, white stem, and only a little of the darker green leaf. The I pack it tightly into a clean preserving jar and pour the brine over until it covers the contents. Then I put a glass over the mouth to weight down the green stuff, to make sure everything is below the surface of the brine.<\/span><\/h2>\n<h2><span style=\"color: #008000\">I then leave it in a cool place and wait for the bubbles! After a day or two you will realise that there is a strong smell of sulphur being emitted from your jar. Don\u2019t worry. This is part of the transformation, just apologise to visitors to your home!<\/span><\/h2>\n<h2><span style=\"color: #008000\"><a style=\"color: #008000\" href=\"http:\/\/monicawilde.com\/preserve-wild-garlic-by-fermentation\/wild-garlic-ferment-day3\/\" rel=\"attachment wp-att-2823\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2823\" src=\"http:\/\/monicawilde.com\/wp-content\/uploads\/2016\/02\/wild-garlic-ferment-day3.jpg\" alt=\"Fermenting wild garlic\" width=\"600\" height=\"600\" \/><\/a><\/span><\/h2>\n<h2><span style=\"color: #008000\">These are ready to eat in about 2 weeks.<\/span><\/h2>\n<h2><span style=\"color: #008000\">Sometimes, to get a stronger flavoured ferment, I will just soak in the brine for 24 hours. Then I\u2019ll drain it and press it under it\u2019s own juices and let it ferment in its own juices which have been released by the salty brine.<\/span><\/h2>\n<h2><span style=\"color: #008000\">Occasionally I\u2019ll add garlic\u2026 or chillies. There are no rules!<\/span><\/h2>\n<h2><span style=\"color: #008000\">If you\u2019re interested in fermenting, consider investing in Sandor Katz\u2019s book \u2018<a href=\"http:\/\/www.bookdepository.com\/Art-Fermentation-Sandor-Ellix-Katz\/9781603582865\">The Art of Fermentation<\/a>\u2019. If you have this, you\u2019ll never need another book.<\/span><\/h2>\n<\/div>\n<\/article>\n<\/div>\n<h3 class=\"widget-title\"><a href=\"http:\/\/monicawilde.com\/\">Sign up for Monica Wilde&#8217;s newsletter<\/a><\/h3>\n<h3 class=\"widget-title\"><a href=\"http:\/\/monicawilde.com\/\"><em>For the latest on events and courses please visit Monica on <\/em><\/a><em><a title=\"Monica Wilde\" href=\"http:\/\/monicawilde.com\/\">www.monicawilde.com<\/a><\/em><\/h3>\n<div class=\"entry-content\">\n<p><span style=\"color: #800000\"><strong><em>Also on<\/em>\u00a0<\/strong><\/span><br \/>\n<a title=\"Follow Monica on Twitter\" href=\"http:\/\/www.twitter.com\/monicawilde\" target=\"_blank\">twitter.com\/monicawilde<\/a><br \/>\n<a title=\"Like Monica on Facebook\" href=\"http:\/\/www.facebook.com\/monicawilde\" target=\"_blank\">facebook.com\/monicawilde<\/a><br \/>\n<a href=\"http:\/\/www.linkedin.com\/pub\/monica-wilde\/23\/367\/a83\" target=\"_blank\">linkedin.com<\/a><\/p>\n<\/div>\n<div id=\"primary\" class=\"site-content cf\">\n<article id=\"post-2821\" class=\"post-2821 post type-post status-publish format-standard has-post-thumbnail hentry category-wild-food-recipes-foraging tag-fermenting tag-wild-garlic\">\n<div class=\"entry-content\">\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-4443\" src=\"https:\/\/d2wipdjmobk1g8.cloudfront.net\/wp-content\/uploads\/sites\/4\/2016\/03\/22152435\/moniica.jpg\" alt=\"moniica\" width=\"254\" height=\"191\" \/><\/h2>\n<\/div>\n<\/article>\n<\/div>\n<div id=\"blog-sidebar\" class=\"default-sidebar sidebar-small widget-area\"><\/div>\n<\/div>\n<footer id=\"colophon\" class=\"site-footer cf\">\n<div class=\"footer-wrap\"><span style=\"color: #008000\">\u00a0<\/span><\/div>\n<\/footer>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. I eat it fresh, in salads, in cooked dishes, as pesto, or soup. By the summer, it is gone again. I love having wild garlic later in the year but I can\u2019t dry it like most other [&hellip;]<\/p>\n","protected":false},"author":153,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[162,163],"tags":[344,164],"class_list":["post-4440","post","type-post","status-publish","format-standard","hentry","category-articles","category-features","tag-fermented-wild-garlic","tag-monica-wilde"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fermented Wild Garlic - Many Roads<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bodhicharya.org\/manyroads\/fermented-wild-garlic\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Albert\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/\"},\"author\":{\"name\":\"Albert\",\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/#\\\/schema\\\/person\\\/d65113da84d62fbc945e6ee35f823e2a\"},\"headline\":\"Fermented Wild Garlic\",\"datePublished\":\"2016-04-04T14:05:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/\"},\"wordCount\":446,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/monicawilde.com\\\/wp-content\\\/uploads\\\/2016\\\/02\\\/wild-garlic-ferment-600x198.jpg\",\"keywords\":[\"fermented wild garlic\",\"Monica Wilde\"],\"articleSection\":[\"Articles\",\"Features\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/\",\"url\":\"https:\\\/\\\/bodhicharya.org\\\/manyroads\\\/fermented-wild-garlic\\\/\",\"name\":\"Fermented Wild Garlic - 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Currently \"recovering\" from culture shock from having re-entered the UK after travelling for the past year in various countries. Now spending most of my time raising funds for destitute children in the northern part of Nepal - Helambu region - and editing Many Roads for the Bodhicharya website.","sameAs":["http:\/\/blowthegaff.blogspot.co.uk"],"url":"https:\/\/bodhicharya.org\/manyroads\/author\/avrom108\/"}]}},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"shareaholic-thumbnail":false,"gform-image-choice-sm":false,"gform-image-choice-md":false,"gform-image-choice-lg":false,"mailchimp":false},"uagb_author_info":{"display_name":"Albert","author_link":"https:\/\/bodhicharya.org\/manyroads\/author\/avrom108\/"},"uagb_comment_info":0,"uagb_excerpt":"The bright green shoots of wild garlic are one of the most heart-lifting aspects of an early Spring. 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