Fermented Wild Garlic

Preparation info
  • Makes

    1 x 500 ml

    • Difficulty


Appears in
Amber & Rye: A Baltic food journey

By Zuza Zak

Published 2021

  • About

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.