Description
A simple and traditional recipe for fermented wild garlic or spring onions that captures the vibrant, tangy flavors of homemade fermented greens. This easy fermentation process uses natural fermentation to preserve and enhance the fresh, garlicky taste of wild garlic or the mild bite of spring onions, resulting in a probiotic-rich condiment perfect for adding zest to various dishes.
Ingredients
Scale
Fermentation Ingredients
- 600g fresh wild garlic or spring onions
- Pinch of demerara sugar
- 1½ tsp sea salt
- Still mineral water, to top up
Instructions
- Sterilize Jars: Begin by thoroughly sterilizing your fermentation jars to prevent unwanted bacteria from spoiling the ferment.
- Prepare Vegetables: Wash the wild garlic or spring onions thoroughly and dry using a clean tea towel or a salad spinner. Shred finely with a knife.
- Layer with Sugar and Salt: Place a layer of shredded garlic or onions in a bowl, sprinkle some demerara sugar and sea salt over it. Repeat layering with the rest of the vegetables and sugar and salt, then leave to stand for about 30 minutes to start drawing out moisture.
- Massage the Vegetables: Massage the layers with the salt and juice until the garlic or onions darken and lose their firm shape; this should take another 30 minutes.
- Pack the Jar: Transfer the massaged vegetables into your sterilized jar, pressing down firmly with a clean rolling pin or similar tool to eliminate air bubbles and compact the vegetables.
- Check Brine Level: Ensure the vegetables are covered with their own juice, adding still mineral water if necessary to submerge them completely.
- Weigh Down the Vegetables: Crumple a piece of baking parchment and firmly place it on top of the vegetables to keep them submerged under the brine.
- Cover and Ferment: Cover the jar with clean muslin secured with a rubber band. Place the jar on a cool, dark shelf and allow it to ferment for 4 to 7 days, depending on taste preference. Check daily to ‘burp’ the jar, removing the cover briefly to release gas buildup.
- Seal and Store: Once the fermentation reaches your desired tanginess, remove the parchment and muslin, seal the jar with a lid, and store it in the refrigerator, where it will keep for months.
Notes
- Ensure your jars and utensils are thoroughly sterilized to prevent contamination and spoilage.
- The fermentation period can be adjusted from 4 to 7 days depending on how strong and tangy you want the flavor.
- Keep the vegetables fully submerged in brine at all times to avoid mold growth.
- Use still mineral water to avoid introducing chlorine or chloramines that could hinder fermentation.
- This ferment works well as a tangy addition to sandwiches, salads, or as a condiment alongside meats and cheeses.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: No-Cook
- Cuisine: European
Keywords: fermented wild garlic, fermented spring onions, wild garlic ferment, spring onion ferment, probiotic condiment, homemade fermentation
