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1 x 500 ml
jarEasy
By Zuza Zak
Published 2021
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.
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