Preparation info
  • Makes

    1 kg

    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Wild garlic stalks can be quite harsh but undergo the most amazing transformation during this lactic fermentation, taking on a funky acidic flavour.


  • 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.