Fermented Garlic Mustard

Each spring brings a new flush of life! In Southern Ontario, that means garlic mustard is back in season. This invasive plant has a delightful pungent aroma and is safe to eat in small quantities, although it does contain traces of cyanide so proceed with caution.

Ideally, harvest while plants are still young to ensure stalks are tender. Around the time the first flowers start to bud is perfect.

My favourite way to preserves this spring abundance is through fermentation. I then use it as a tasty and probiotic-rich addition to soups, stews, stir-fries and salads.

Cut and wash. You can also chop, but I prefer large whole pieces that can be chopped before use if desired.

Spin to dry.

Layer greens and pickling salt into jar, tamping down as you go to prevent air pockets. About 2tsp salt per 2lbs greens.

Fill jar with spring or filtered water. There should be 1 inch of headspace. Use an airlock lid if possible to allow for off gassing. You can use a regular jar lid if needed but you will need to burp it often to prevent the jar from exploding as gas builds up during fermentation.

Regardless of lid choice, ensure greens stay submerged. You can use a glass rock, but I prefer tamping down two or three times daily as it brings more awareness to the process.

The greens will yellow slightly as the pH drops during fermentation. This acidic environment is what preserves the food. A pleasant but pungent odour will develop. Skim off any scum that forms on the top. Discard the batch if obvious mold develops - this is usually due to contaminated equipment or exposure to air when not submerged.

Conditions and personal preference will determine when to stop the fermentation. The longer it goes the more sour and soft the final product will be. I like 3-5days on top of my refrigerator with room temp around 20 degrees Celsius.

When ready to stop the fermentation, replace the airlock with a canning lid and move the jar to the fridge. Be sure it’s labelled with the date.

Ferments usually taste best several months after they are made.