Spring
This is a time for salads, pickles and fresh green soups and pestos.
Wild kimchi
Kimchi is a traditional Korean way of preserving vegtables whilst giving yourself amamzing gut-friendly bacteria. Wild food is nutrient dense, so even better for you. We recommend adding a mix of wild foods to your recipe but if you are not 100% sure of what you are collecting or where it is safe to forage it, you can replace these with organic vegtables and it will still be just as tasty.
Ingredients.​
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Approximately a mixing bowl full of of wild garlic
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Approximately a mixing bowl full of other wild edible plants including three cornered leek -(leaves, stems and flowers), navelwort (leaves and stems), magnolia (petals only), a few peeled alexanders stems, sea radish stems, a few leaves of sorrel or a few dandelion leaves. You can replace this this with crunchy vegtables such as carrots, chinese/napa cabbige, pakchoi, radish and spring onion.
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90g apples
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90g onions
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5 tbsp honey or brown sugar
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5 tbsp gochang chilli flakes (more or less to taste)
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3 tbsp apple cider vinigar
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100g salt
How to make.
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Wash the vegtables/leaves; chop into large chunks as needed. Make a brine by dissolving 100g of salt to 2 litres of water, add this to the bowl of veg and use a plate to keep the vegetables submerged in the brine. Leave for an hour.
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Meanwhile make your paste by blending the apples, onions, honey/sugar, chilli and apple cider vinigar in a food processer/blender.
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Once the veg has soaked rinse the off the brine, massage the paste into the vegetables and pack into jars; the juices should cover the vegetables. Weigh down the vegetables in the jar with a stone/weight/smaller jar of water. Do not refrigerate for the first few days - until it stops bubbling After that keep your kimchi in the fridge. It should be ready in approximately a month- taste to see. Kimchi should keep up to a year if refrigerated.