Prep Time: 20 minutes

Cook Time: 1 week

Yield: Makes 3 1-pint jars.

Garlic mustard is versatile and can be used to make a healthy ferment.

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Ingredients

>> 3 quarts water
>> 4 star anises
>> 3 cloves garlic, minced
>> 2 dried chiles, broken in half
>> 2 inch piece of ginger, shredded
>> 1 cinnamon stick
>> 1 tablespoon molasses
>> 3/4 cup salt
>> 3 pounds garlic mustard stems, leaves and flowers, cut into 1" pieces, or 2" pieces and sliced in the middle

Instructions

Bring all ingredients (excluding the salt and garlic mustard stems) to a boil in a large pot. Turn heat off and let cool to room temperature. Add in the garlic mustard and salt, mix well.

Place in a fermenting crock and make sure all air bubbles are removed. Use the weight(s) to keep the greens submerged. There must be minimum 1" of brine above the level of the greens. (Although this recipe produces a lot of brine.)

Let ferment at room temperature minimum one week.

After one week, White mold may form, which is normal. Carefully remove it. If the mold is black, discard your ferment!

Finish by packing jars with the fermented greens, leaving at least 1" of brine. Tighten the lids and place in the fridge. They will continue to ferment very slowly, so open the jars every week or two to release pressure.

Notes:

If your fermented greens stink like rot, don't eat them; they should have a pleasing pungent smell.

Sealed jars store in the fridge up to 6 months.

Wild Edibles in Recipe: Garlic Mustard

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Fermented Wild Foods