This is the easiest one yet.
1. Vigorously chop your wild garlic
2. Sprinkle with salt
3. Leave it for an hour or so - it'll start to give up liquid
4. At this point I gave it all a thorough squeezing to get more liquid from it.
5. Once you've got enough liquid to complete submerse it in its own juices, I put a plate and a weight on top to keep it all under the surface.
6. Put the lot in a sealed jar or brewing tub with an 'Bubble Seal' and leave it in a cool dark place.
7. After a week you should be able to smell that fermentation has started.
More soon
Your pal
SBW
