Скачать или смотреть Wild Garlic Kimchi (San-maneul Kimchi): Easy, Authentic, & Seasonal

Welcome to my ✨Korean Fermentation✨ series, where I share traditional and seasonal Korean fermentation recipes that anyone can make at home!

Today, we’re making Wild Garlic Kimchi! A bold, seasonal Korean recipe that’s naturally vegetarian and packed with deep spring flavor. Wild garlic (known as "san-maneul" in Korean and "Allium ursinum" across Europe) is a fragrant spring herb that mellows beautifully through fermentation.

This small-batch kimchi is made with just 200g of wild garlic and no brining required. In just 4 simple steps, I’ll show you how to prepare wild garlic, slice kohlrabi (or daikon), make a balanced kimchi paste, and ferment it the right way, all in your home kitchen.

Whether you’ve foraged wild garlic yourself or picked it up at a local farmers' market, this is a delicious way to highlight seasonal ingredients using Korean fermentation techniques.

🫙 No fish sauce? No problem. This kimchi works beautifully with soy sauce too!

In this video, you’ll learn:
✔️ How to prepare wild garlic for kimchi
✔️ The perfect small-batch kimchi paste (vegan option included)
✔️ Tips for keeping the texture crisp
✔️ How to ferment wild garlic kimchi at home
✔️ Why wild garlic kimchi is different from napa cabbage kimchi

This recipe is approachable, full of bold spring flavor, and easy to make with ingredients found across Europe and the UK.

📌 Full Recipe & Ingredients: https://123kimchi.com/wild-garlic-kimchi
📸 Instagram: @taeyonne

Let me know in the comments if you’ve ever cooked or foraged wild garlic!
And if you try this kimchi, I’d love to hear how it turned out 💬

Don’t forget to save this video and subscribe for more seasonal Korean fermentation.
Happy kimchi making 🌿🔥

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