Ten Years On. A New Wild Garlic Kimchi Recipe 0 ▲ Robin Harford from Eatweeds 129 days ago · Food · hide · 0 comments Makes 500g Fiery, tangy, and alive. Spring’s most fleeting green, fermented into something that lasts. Wash the wild garlic in cold water and dry ... Continue No comments yet. Log in to reply on the Fediverse. Comments will appear here.
