Say hello to a wild twist on traditional kimchi—Hogweed kimchi! This recipe takes young Hogweed shoots and turns them into a tangy, spicy, and deeply flavourful ferment. It’s all about blending bold Korean flavours with the earthy charm of foraged ingredients. Perfect for adventurous eaters and fermentation fans, this kimchi is a little wild, a little spicy, and totally delicious.
Ingredients:
- 300g Hogweed (This is the bit you can replace for wild ingredients – Wild Garlic, Dandelions, Sea Radish or a complete mix of things)
- 3 garlic cloves, crushed or 3 tbsp wild garlic puree
- 2.5cm/1in piece ginger, grated
- 2 tbsp fish sauce (optional)
- 2 tbsp sriracha chilli sauce or chilli paste
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, cut into matchsticks or coarsely grated
To see our Hogweed identification guide click here.
Method:
- Slice the Hogweed into one inch pieces and put in a bowl.
- Add the salt and leaves and really get your hands in there and mix it through thoroughly, don’t be scared to bruise the leaves.
- After one hour wash off the salt and pat dry with a towel.
- Grate the ginger, slice the chilli and add to the dry Hogweed with the garlic paste, Sriracha and rice wine vinegar.
- Finely slice the onion and grate the carrot, add to the mix and stir well.
- Place in a sterilised jar which will make it last for months
I like to leave this now to ferment some more in my fridge for a month or so. As it ferments it increases in good bacteria which helps my gut health, gut health is so important, your gut is like the boiler room of your body helping all the vitamins and minerals get to around the body to the right part, basically helping you function.
For more fabulous wild food recipes click here.
