GoblinRecently I gathered about half a kilo of wild garlic (allium ursinum) ina forest nearby.
I broke down a third of it to a basic pesto with salt, sunflower seeds and olive oil.
The other two thirds will be fermented.
For that I roughly washed and then kneaded it in a bowl with 2% salt to bruise the plants.
Then i put it into a large glass jar and topped it up with some 2% salt water solution.
I put some plastic wrap on top of the wild garlic to form a somewhat airtight seal and weighed it down with a few small glass bowls.
Now it sits in my kitchen for about a week. I will then test the acidity to make sure the lacto fermentaition was sucessful.
When its done, I will use it as a topping for rice and sandwiches.
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