Fermented Wild Garlic

Wild garlic can be foraged in spring and I’ve noticed that it has increased in popularity over the last few years. In the Baltics, I found it in many dishes. Fermenting means that the use of this delicious green isn’t limited to a couple of months of the year, but can be extended into the autumn and winter, when a bowl of Fermented wild garlic & buckwheat soup could be just what the doctor ordered.