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@jamieoliver : Brilliant Wild Garlic Kimchi a great Repost from @yorkshiregourmet - Wild Garlic Kimchi. Tastes good even before fermentation and a great way of prolonging the flavour of these wild spring leaves beyond the season. Dead simple to make; about 500g wild garlic leaves, stems and flower buds mixed with kimchi paste. I used Gochugaru (Korean chilli powder) with grated daikon, shredded leek, root ginger, fish sauce, sea salt and sugar. Packed into a jar, left at room temperature for 24 hours for the lacto-bacteria to do its work, then refrigerated for a week. I'm planning on serving this with something with a Korean vibe - Bulgogi-marinated short rib of beef, oak-smoked, slow-cooked until tender then caramelised over a griddle or wood fire. #wildgarlic #wildgarlickimchi #lactofermented #fermentation #foraging #kimchi