Fermented wild garlic


  • Susan says:

    I know where an abundance of wild garlic grows and have used the leaves as an ingredient in bolognaise in many occasions. Also on cheese toasties and pizza. I’d love to know how to ferment it and what you do with the fermented product.. I’d appreciate that a great deal. Thanks.

  • Hi Mark, I randomly came across your question here I’m looking for answers to a different question myself. I’m doing some experiments similar to what you’ve asked and I could help with a little insight. Fermentation is when yeast, a microorganism, feeds on sugar which in turn creates two byproducts, carbon dioxide and alcohol. Yeast also needs oxygen and water to do its job. That being said, to answer your question, yeast would need sugar in some form, so where would it get sugar from? Those greens would first need to be converted to sugars. How? Enzymes. Since they don’t have any of the enzymes naturally you would need to first add some enzymes to your greens, allow those to convert what it can to sugar just like your digestive system and then add some sort of yeast which would feed on those sugars. Some foods have naturally occurring yeast but I don’t think your greens do so adding alpha amylase and maybe beta at the right time and temperature along with a good ph for the yeast to thrive you may be able to achieve fermentation. I’d love to hear if you ever made any progress.

    • Mark says:

      I explore the process of lacto fermentation in the post linked to this image – see here: . Lacto fermentation is a related but different process to the alcohol fermentation with yeast.

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