04 September 2018
1kg of wild garlic leaves and stems
50g fresh ginger, peeled and finely grated
2 red chilli, finely chopped
2tbsp tapioca or corn flour
3tbsp miso paste
2tbsp sea salt
Note: you will need a 1-1.5ltr jar and a stone to be used as a press inside the jar.
- Start by washing the wild garlic and drain it in colander.
- Meanwhile, in a small sauce pan mix together the tapioca or corn flour with water and bring to a simmer, stirring constantly until thick porridge-like consistency forms.
- In a food processor blend together chilli, ginger, miso, sugar and salt.
- In a bowl combine both mixtures thoroughly.
- Now take few leaves of garlic and spread a little mixture on each and then pack the leaves neatly in a jar. Repeat the same process to the rest of the leaves.
- Once the jar is filled, put a little a little stone to press onto the leaves and letting them become submerged in the juices.
- Put the jar in a warm dark place for 3 days to ferment. After 3 days the kimchi should be ready to eat. You can let it ferment it further to develop stronger more pungent aroma by keeping in the same spot or transfer into the fridge to stop the fermentation process.
Credit to plant-based chef and foraging enthusiast Anton Petrov.