If you liked our kimchi recipe, you’ll love this wild garlic version!

Ingredients (makes 1l jar)

• 1kg Wild Garlic Leaves
• 2 Carrots
• 1 small Daikon (or about the same grated amount as the carrot)
• 1 tsp Grated Ginger
• 1-3 tbsp Gochujang Chilli Paste
• 20g (equivalent to 2%) salt

Directions

1. Wash, spin, and chop the wild garlic, placing in a bowl and sprinkling with salt every layer or so
2. Leave to stand for 20-60 minutes
3. Massage the leaves till liquid starts to pool in the bottom of your bowl
4. Add the remaining ingredients and massage once more
5. Pack into jars ensuring the liquid covers the leaves when pressed down
6. Add a weight on top of the leaves to keep them submerged (a water filled ziplock bag will do) and lightly place the lid on (or cover the jars with a fine cloth using an elastic to hold it in place)
7. Leave at room temperature for 5-7 days or till the flavour suits your taste
8. Rremove weight, tighten lids, and transfer to the fridge

Storage

Once the flavour reaches your desired taste, you can store it in the fridge for months