I’m also in Anglesey north wales 🏴 We have the penrhos nature reserve for how long tho is unknown 😟 I got some wild garlic yesterday along with purple dead nettle and possibly wild radish. I need to double check that. I’m definitely gonna make this and check out more of your videos. Thanks for the recipe.
thank you so much! im from scotland and i have a lactic acid ferment going on with some wild garlic buds but kimchi is amazing so id love to try this too. your voice and way of speaking are great.
Lovely vid but I'd suggest it's helpful to put a weight on top of the leaves to keep then below the water, ie stones in a ramekin or a bag of water, and then leave the lid open with muslin on top. With the lid closed and the fermentation happening as it does the glass jar could easily explode!
Hi, that's a good suggestion. Since we made this video we have started using a glass weight or clay balls in top of the kimchi to keep it in the liquid. To avoid it exploding we regularly open the lid to release the gasses. Once it's ready we put it in the fridge to slow down the fermentation process. This works fine for us.
We have an abundance at one of our local woods. We picked some last year, and didn't really know what to do with it, apart from salads. This year I've been making fermented honey garlic. I think your recipe for this might be being used soon. 👍🏻
It sounds and looks delicious. This really should be called wild garlic lacto-fermentation. The defining factor in kimchi is the gochugaru. Kimchi without gochugaru is just fermented cabbage. literally the same thing as sour kraut, except with napa cabbage. Gochugaru is kimchi and kimchi is gochugaru. 😉
Yes, which would be more like a Saukraut, which I make and just add a load of wild garlic. I have just done one with beetroot, white cabbage, carrot and wild garlic. :-)
You're worried about making sure your utensils are all sterilized and then pat your ramps down with paper towel? I guarantee that paper towel is NOT sterile. I don't know where you learned to make kimchi...Where's the porridge? Fish sauce? Carrots? Daikon? Fermented shrimp?....
Hi Mike - we've never had any issues with using the paper towels ourselves, it's always worked for us fine. As for the other ingredients, yes we could add some of these but we feel it would take away from the foraged element of the kimchi so we've kept it simple. It's lovely stuff. Feel free to experiment with other ingredients yourself though.
@@WoodlandClassroom Then it's not actually kimchi then. It's fermented ramps with chilis. And, Oh I do experiment with fermentation of ramps. I've been fermenting the bulbs for many years. Turning the leaves into a sauerkraut like fermentation. I pickle some of the bulbs. I dry the whole plants. And OMG, you should try chopping some ramps and baking it into bread.
Fantastic!! Thank you for this beautiful recipe!
I am definitely going to make this 💚💚💚💚
great - good luck
Wow..I think I have a new hobby...thank you from North Wales.
Get picking before it's all gone! Where abouts are you?
I’m also in Anglesey north wales 🏴
We have the penrhos nature reserve for how long tho is unknown 😟 I got some wild garlic yesterday along with purple dead nettle and possibly wild radish. I need to double check that. I’m definitely gonna make this and check out more of your videos. Thanks for the recipe.
Make different types of kimchi all the time but need to make this one for sure my fave is chive kimchi and cabbage kimchi
yep, give it a go in March/April next year once the leaves are back up
thank you so much! im from scotland and i have a lactic acid ferment going on with some wild garlic buds but kimchi is amazing so id love to try this too. your voice and way of speaking are great.
Thank you so much. I hope the kimchi turns out well.
Amazing ❣️, love it❤
Thank you lovely x
Brilliant.Loved that.
Great idea!
Lovely vid but I'd suggest it's helpful to put a weight on top of the leaves to keep then below the water, ie stones in a ramekin or a bag of water, and then leave the lid open with muslin on top. With the lid closed and the fermentation happening as it does the glass jar could easily explode!
Hi, that's a good suggestion. Since we made this video we have started using a glass weight or clay balls in top of the kimchi to keep it in the liquid. To avoid it exploding we regularly open the lid to release the gasses. Once it's ready we put it in the fridge to slow down the fermentation process. This works fine for us.
We have an abundance at one of our local woods. We picked some last year, and didn't really know what to do with it, apart from salads.
This year I've been making fermented honey garlic. I think your recipe for this might be being used soon. 👍🏻
It would be interesting to try the honey garlic. Do you use it as a cooking ingredient?
@@WoodlandClassroom I haven't yet. I have a spoonful a day for health benefits.
I've read that some folk use it as a pizza topping 🤔
Thanks so much😋
I've got my jar in the cupboard :-)
@Woodland Classroom thanks so much darling, i'm getting straight to making this right now hugs and blessings x
tonny stark our pleasure, hope you enjoy 😊
It sounds and looks delicious. This really should be called wild garlic lacto-fermentation. The defining factor in kimchi is the gochugaru. Kimchi without gochugaru is just fermented cabbage. literally the same thing as sour kraut, except with napa cabbage. Gochugaru is kimchi and kimchi is gochugaru. 😉
Hi LaOwlett! I don't think so.
There is Baek-Kimchi (백김치), which is prepared without gochugaru.
@@christiantolle435 Not outside Korea. Outside Korea it's just sauerkraut.
yum
So cool! I wish I had access to this wild garlic where I live. Can probably create some nice substitutes at least :--)
Ramps?
I done it but don't think I got enough wild garlic. Can't quite produce enough liquid. Maybe have to go out again and top up
Yes I must admit I needed to do a second batch of kimchi in order to fill the jar, it's surprising how much you need to pick!
Can you also add other veg along with the wild garlic? e.g. cabbage, carrot?
Yes, which would be more like a Saukraut, which I make and just add a load of wild garlic. I have just done one with beetroot, white cabbage, carrot and wild garlic. :-)
Ah okay. sounds great i picked a load of wild garlic this morning so goin to give it a go ..thank you
Hi ....how long does kimchi last please ?
Months if you store in the fridge.
Thanks for the tips. Mine is to buy yourself a salad spinner :)
Thanks
You're worried about making sure your utensils are all sterilized and then pat your ramps down with paper towel? I guarantee that paper towel is NOT sterile. I don't know where you learned to make kimchi...Where's the porridge? Fish sauce? Carrots? Daikon? Fermented shrimp?....
Hi Mike - we've never had any issues with using the paper towels ourselves, it's always worked for us fine. As for the other ingredients, yes we could add some of these but we feel it would take away from the foraged element of the kimchi so we've kept it simple. It's lovely stuff. Feel free to experiment with other ingredients yourself though.
@@WoodlandClassroom Then it's not actually kimchi then. It's fermented ramps with chilis. And, Oh I do experiment with fermentation of ramps. I've been fermenting the bulbs for many years. Turning the leaves into a sauerkraut like fermentation. I pickle some of the bulbs. I dry the whole plants. And OMG, you should try chopping some ramps and baking it into bread.
@@rubbnsmoke That sounds nice, we shall give it a go.
@@rubbnsmoke it's not fermented ramps. ramps are Allium tricoccum, these are ramsons aka Allium ursinum