Fermented ramson
Description
Homemade preserves keep for a long time. Ramsons, or bear’s garlic, is a remarkable plant and an exceptionally rich source of beneficial nutrients. In winter, when the body gets so little vitamin C, you should definitely eat ramsons—it contains far more ascorbic acid than imported citrus fruits. The best way to preserve ramsons for winter is to ferment them. Then use them as a relish with meat, or add them to salads, soups, and sauces. So here is the classic recipe for fermented ramsons.
Instructions
- 1
Step 1
Young, fresh ramson shoots are best for fermenting — like these.
- 2
Step 2
Sort through them and rinse thoroughly in plenty of clean cold water.
- 3
Step 3
Drain in a colander and trim off the dried lower part of the stems.
- 4
Step 4
Bring the water to a boil, add salt and sugar, and stir. Let the brine cool.
- 5
Step 5
Place the ramson in a pot or another container and cover with cold brine. Put a plate on top and set a small weight.
- 6
Step 6
In a dark place like a pantry, after two weeks the wild garlic will look like this—unless it ties itself into bunches on its own ;). If foam forms on the surface during that time, skim it off with a spoon and rinse the plate and the weight.
- 7
Step 7
Transfer the prepared ramsons into jars, cover with brine, and store in the refrigerator or cellar.