Photography by Mark Battista

A deeply savoury wild kimchi made using the traditional sauerkraut method. Wild garlic, hogweed stems, kale and red cabbage are first fermented in their own brine before being mixed with gochugaru and miso for a rich, complex flavour. The result is a vibrant, probiotic-rich ferment that brings together the best of spring’s wild harvest with the bold character of kimchi.

Makes approximately 4 litres

Ingredients

• 900g wild garlic leaves, roughly chopped
• 560g red cabbage, finely shredded
• 700g kale, stems removed and finely sliced
• 900g hogweed stems and unfurled leaves, finely sliced
• 30g fresh ginger, finely grated
• 61g fine sea salt

Kimchi Paste

• 60–80g gochugaru (Korean chilli flakes), depending on your preferred heat level
• 100g white or red miso
• 2–4 tbsp reserved fermentation brine

Method

1. In a large bowl or fermentation crock, combine the wild garlic, red cabbage, kale, hogweed and grated ginger.
2. Sprinkle over the salt and massage thoroughly for 10–15 minutes until the vegetables begin to soften and release their juices.
3. Leave for 30 minutes, then massage again. You should now have plenty of natural brine.
4. Pack the vegetables tightly into fermentation jars or a crock, pressing down firmly to remove air pockets. Pour over all the released liquid. The vegetables should be completely submerged beneath the brine.
5. Add a fermentation weight if using or simply stir the top a few times each day for the first 3-4 days. Then ferment at room temperature for anywhere between 5 days – 4 weeks, depending on how sour you like your ferments. Taste regularly from around day 5. I prefer mine sour and go the full 4 weeks, which creates way more gut-healing beneficial microbes and makes it extra tangy!
6. Once the ferment has reached your preferred flavour, reserve a few tablespoons of brine and transfer the vegetables to a large bowl.
7. In a small bowl, mix the gochugaru, miso and reserved brine to form a smooth paste.
8. Add the paste to the fermented vegetables and mix thoroughly until everything is evenly coated.
9. Pack the kimchi back into clean jars, pressing down firmly to remove any trapped air and ensuring the vegetables remain beneath the brine.
10. Leave at room temperature for a further 24–48 hours to allow the flavours to meld, then transfer to the fridge. At this stage I like to transfer the kimchi from large fermentation jars into small, individual jars that I can take out the fridge one at a time or gift, without disturbing the rest of the batch.

Notes

• Hogweed stems add a wonderful crunch and wild carroty flavour, making them an excellent wild alternative to the carrot often found in traditional kimchi.
• White miso creates a lighter, fresher flavour, while red miso adds depth and richness.
• This kimchi will continue to develop in flavour over the following weeks and will keep in the fridge for several months.
• Always ensure the vegetables remain submerged beneath the brine throughout fermentation.

Serving Suggestions

Serve alongside rice dishes, stir through noodles, add to grain bowls, serve as a side dish, on a cheese-board, top sausages or burgers with it, tuck it into sandwiches, or enjoy straight from the jar as a probiotic-rich condiment packed with wild flavours.