Wild garlic leaf Kimchi 산마늘김치

 Wild garlic leaf Kimchi made in April 2015, Brighton

wild garlic leaves in my kitchen before making into Kimchi

wild garlic leaves in my kitchen before making into Kimchi

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.