Fermented Wild Garlic or Spring Onions Recipe

Introduction

Fermented wild garlic or spring onions offer a tangy, flavorful way to preserve these seasonal greens. This simple fermentation process enhances their natural aromas, creating a versatile condiment that adds zest to many dishes.

Ingredients

• 600g fresh wild garlic or spring onions
• Pinch of demerara sugar
• 1½ tsp sea salt
• Still mineral water, to top up

Instructions

1. Step 1: Sterilise your jars thoroughly before beginning. Wash the wild garlic or spring onions well, then dry completely using a clean tea towel or salad spinner.
2. Step 2: Finely shred the greens with a knife. Place a layer in a bowl, sprinkle with some sugar and salt, then repeat layering the veg and seasoning until all is used. Let the mixture stand for about 30 minutes to draw out moisture.
3. Step 3: Massage the greens well to release juices; they will darken and soften. Leave to rest for another 30 minutes.
4. Step 4: Pack the mixture into your sterilised jar, pressing down firmly with a rolling pin handle or similar to remove air bubbles. Continue packing tightly until all is in the jar.
5. Step 5: Check that the greens are covered by their brine; add still mineral water if needed. Scrunch up clean baking parchment and press it into the jar to weigh the greens down and keep them submerged.
6. Step 6: Cover the jar with clean muslin and secure with a rubber band. Place on a cool, dark shelf for 4 to 7 days, depending on your desired level of fermentation.
7. Step 7: Each day, ‘burp’ the jar by removing the muslin to release gases, then replace it. When fermentation suits your taste, remove the parchment and muslin, seal with the lid, and refrigerate to halt fermentation.

Tips & Variations

• Use demerara sugar to gently feed the fermentation without overpowering flavor.
• If you prefer a milder taste, reduce the fermentation time to 3-4 days.
• Try adding a few peppercorns or a sliced chili for a spicy twist.
• Always ensure the greens remain submerged in brine to prevent mold growth.

Storage

Store the sealed jar in the refrigerator after fermentation is complete. It will keep for several months. Use clean utensils to avoid contamination. For best flavor, consume within 2-3 months, although it may remain safe longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the fermentation is done?

The fermentation is ready when the greens have a pleasantly sour, tangy taste and aroma. This usually occurs between 4 and 7 days, but you can taste daily to find your preferred level of funk.

Can I use regular onions instead of wild garlic or spring onions?

Regular onions are too strong and not as juicy for this type of fermentation. Wild garlic or spring onions work best due to their delicate flavor and moisture content.

Fermented Wild Garlic or Spring Onions Recipe

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★★★★★

4.8 from 148 reviews

• Author: Noah
• Total Time: 4 to 7 days (including fermentation)
• Yield: Approximately 1 jar (around 600g ferment) 1x
• Diet: Vegetarian

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Description

A simple and natural method to ferment wild garlic or spring onions, creating a tangy, probiotic-rich condiment perfect for adding depth and flavor to a variety of dishes. This recipe uses a straightforward layering and massaging technique followed by fermentation in sterilized jars, resulting in a vibrant, slightly sour, and healthy preserve.

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Ingredients

Scale 1x2x3x

Ingredients

• 600g fresh wild garlic or spring onions
• Pinch of demerara sugar
• 1½ tsp sea salt
• Still mineral water, to top up

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Instructions

1. Sterilize Jars: Thoroughly sterilize your fermenting jars to ensure a clean environment for fermentation, preventing unwanted bacterial growth.
2. Prepare the Vegetables: Wash the wild garlic or spring onions thoroughly, then dry them completely using a clean tea towel or salad spinner to remove any excess moisture.
3. Shred and Layer: Finely shred the wild garlic or spring onions with a knife. Place a layer in a bowl, sprinkle some demerara sugar and sea salt, then repeat layering with the rest of the vegetables, sugar, and salt until all ingredients are used.
4. Initial Rest: Let the layered vegetables stand for about 30 minutes to begin the moisture extraction from the salt and sugar.
5. Massage the Mixture: Use your hands to massage the salted vegetables thoroughly. This process will darken the greens and make them limp, indicating sufficient liquid release. Leave for another 30 minutes to enhance extraction further.
6. Pack into Jars: Firmly pack the massaged vegetables into the sterilized jar, pressing down with a clean tool like a rolling pin to remove air bubbles and compress the contents as much as possible.
7. Add Liquid and Weight: Check if the vegetables are fully submerged in their own brine; if not, top up with still mineral water. Then scrunch up some baking parchment and insert it into the jar to serve as a weight, ensuring the vegetables remain immersed under the liquid.
8. Cover and Ferment: Cover the jar with clean muslin and secure it with a rubber band. Place the jar on a cool, dark shelf and allow it to ferment for four to seven days, depending on your preferred level of sourness.
9. Daily Maintenance: Each day, check the ferment and ‘burp’ the jar by removing and replacing the covering to release built-up gases, preventing pressure buildup.
10. Finish and Store: Once the desired fermentation taste is achieved, remove the baking parchment and muslin, seal the jar with its lid, and store it in the refrigerator to halt further fermentation. The fermented wild garlic or spring onions will keep for several months in the fridge.

Notes

• Ensure all jars and utensils are well sterilized to avoid contamination during fermentation.
• The fermentation period can be adjusted based on your taste preference for funkiness and sourness.
• If you do not have baking parchment, a clean fermenting weight or small, sanitized glass object can be used to keep the vegetables submerged.
• Wild garlic can be replaced with spring onions if unavailable, offering a slightly different but still delicious flavor.
• Burping the jar daily is essential to release gases and prevent jar breakage.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Condiment
• Method: Fermentation
• Cuisine: European

Keywords: fermented wild garlic, fermented spring onions, wild garlic condiment, fermented vegetables, probiotic condiment, easy fermentation, fermented greens, wild garlic recipe