Fermented Wild Garlic

• 1 kg wild garlic stalks
• 20 g salt

Combine the wild garlic with the salt and transfer to an airtight ziplock bag. Seal the bag tightly and leave the garlic at room temperature for 5–7 days, by which time the garlic will have softened and changed colour thanks to lactic fermentation.

Store in the fridge – if you reseal the bag carefully after every use it should last for months.