Wild garlic preserve

Name: Wild garlic preserve
Prep time: 30 min
Total time: 30 min
Ingredients: 100 g of fresh harvested wild garlic; 4 g seasalt

@laleipsig.eurosky.social

A short time in spring, before the deciduous trees leaf, you can harvest wild garlic (Allium ursinus). The fresh green leaves have already been found in the mesolithic in Denmark. I love the mild garlic taste it can add to a Viking dish. So I preserve it for later in the year with salt and a bit of time, this is called fermentation. You can add a spoon to a salade dressing or add it to a soup or stew. To keep the mild garlic taste it is best not to heat it.

Prep 00:30

Total 00:30

Ingredients

100 g of fresh harvested wild garlic
4 g seasalt

Instructions

1

Wash the leaves with cold water and dry them careful with a cloth.
2

Chop the leaves roughly.
3

Place an amount of garlic leaves in a container.
4

Sprinkle a bit of salt over the leaves
5

Keep repeating this step till all the wild garlic and salt is used
6

Leave for an hour alone until a bit of water forms on the leaves
7

Massage and squash the leaves so you work the salt into it. A layer of fluid will form.
8

Put the leaves and fluid in a suitable container that you can close under pressure
9

In a day the fermentation will start, recognizable by little bubbles forming.
10

After a week it is ready to use. It will be salt/sour with a mild garlic taste.