This is a very unique and seasonal Kimchi I ever made in Brighton. This winter was quite cold so wild garlic leaves were out later in a forest, too. There are many exciting recipes using these wonderful, natural and seasonal ingredients. But today, I am just going to show you my own Wild garlic leaves Kimchi, here.
As you might guess, you can smell and taste quite strong garlic from this Kimchi. So only difference when I make this Kimchi is no garlic for making Kimchi mixing paste.
You also have to be a bit patient to eat this Kimchi. It might take a bit longer to get fermented due to its pungent taste.