Fermented Wild Garlic Paste

If you’re an adventurous foodie looking to add a burst of flavor to your dishes, then this recipe for Fermented Wild Garlic Paste is just what you need. Packed with the earthy and pungent flavors of wild garlic, this paste will become a versatile staple in your kitchen. Whether you use it as a spread, a dip, or a seasoning, its tangy taste and probiotic benefits will elevate your culinary creations to a whole new level. Let’s dive into how to make this delicious and nutritious paste.

**Fermented Wild Garlic Paste**

**Ingredients:**
– 2 cups wild garlic leaves, thoroughly washed and chopped
– 1 teaspoon sea salt
– 1 tablespoon whey (strained from yogurt) or starter culture

**Instructions:**

1. Start by ensuring that your wild garlic leaves are impeccably clean. Trim away any tough stems and chop the leaves finely.

2. Place the chopped wild garlic leaves in a clean glass bowl. Add the sea salt and mix well, ensuring that the leaves are evenly coated.

3. Using a clean spoon or your clean hands, pound the garlic leaves gently to release their natural juices. This process helps to break down the cell walls and kickstart the fermentation process.

4. Add the whey or starter culture to the bowl and mix it thoroughly with the garlic leaves. The whey or starter culture contains the beneficial bacteria needed for fermentation.

5. Transfer the mixture into a clean glass jar, pressing down firmly to remove any air pockets. Leave some space at the top of the jar to allow for expansion during fermentation.

6. Cover the jar with a clean cloth secured with a rubber band or a lid that is not tightened fully to allow gases to escape during fermentation.

7. Place the jar in a dark spot at room temperature (around 68-72°F or 20-22°C) for 3-5 days. Check the paste daily and press it down with a clean spoon to ensure that the garlic is submerged under the liquid. This prevents mold growth and creates an anaerobic environment necessary for fermentation.

8. Taste the paste after 3 days to see if it has developed the desired tanginess. If not, let it ferment for a day or two longer until you achieve the flavor you prefer.

9. Once the fermentation process is complete, transfer the jar to the refrigerator. The cold temperature will slow down the fermentation and help preserve the flavor of the paste.

Enjoy your Fermented Wild Garlic Paste spread on crackers, mixed into dressings, or added to sauces for a burst of probiotic goodness and intense garlic flavor.

By making this paste at home, you can control the quality of the ingredients and customize the level of fermentation to suit your taste buds. Experiment with different herbs or spices to create your unique variations. The options are endless, so have fun exploring the world of fermented foods right in your kitchen.