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In this video I take you around my local area to find and pick wild garlic, then back to my home to prepare Korean wild garlic pickle.

Wild garlic pickle is a great side dish and incredibly cheap to make - especially since it grows everywhere in woodland at this time of year.
It can keep for a long time, several years in fact and the flavour gets better the longer you leave it. Try it!

For this recipe you need:
Wild Garlic (of course)
4 cups of stock (recipe in video) or water
3 cups of soy sauce
2 cups of vinegar
1 1/2 cups of sugar

To begin, wash the wild garlic and dry them. It's a laborious task but you need to make sure that the wild garlic is clean and dry. Find a container to lay the wild garlic in rows and stacks of 10, top and tail either side. You don't need to do this, you can add them however you like but I find it easier when it comes to serving as you can just take 10 leaves at a time.

To make the base, add the water, soy sauce, sugar and ONE cup of vinegar (you'll need to add the other later) to a pot and bring to the boil. Once boiled, add the final cup of vinegar and allow to cool. Once cooled, add the mixture to the leaves and cover. Leave for three days OUTSIDE of the fridge.

After 3 days empty the mixture back into a pot and re-boil. Once re-boiled and cooled, you can add this back to the leaves and put them in the fridge. You can start eating them after a few weeks but I recommend at least a few months or when the leaves start to get darker!

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#Korean #Foraging #Wildgarlic

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