Pickled wild garlic in Japanese-Korean spices
4 servings
30 minutes
Marinated wild garlic in Japanese-Korean spices is a vibrant blend of Eastern flavors and European cuisine. Wild garlic, known for its light garlic aroma, becomes particularly piquant thanks to a mix of seven spices and Korean red pepper. Rice vinegar adds a gentle tanginess while sugar balances the taste, creating a rich and harmonious marinade. This recipe, inspired by Asian traditions, works well as an appetizer or side dish for meat and fish dishes. Left overnight in the fridge, wild garlic absorbs the aromas of the spices, acquiring a complex and rich flavor. This dish not only delights with its aroma but also offers health benefits due to the high nutritional properties of wild garlic. Enjoy this amazing combination of cultures and flavors in every crunchy, spicy bite!
1
Thoroughly wash the ramson and place it in a glass dish or jar.
- Wild garlic (ramson): 450 g
2
In a saucepan, mix sugar, vinegar, water, salt, spice mix, and red pepper. Bring to a boil over medium heat, stirring, until the sugar and salt dissolve. Remove from heat and pour over the ramson.
- Sugar: 0.8 glass
- Rice vinegar: 0.8 glass
- Water: 0.8 glass
- Coarse salt: 1 tablespoon
- Shichimi togarashi (seven-spice blend): 1 tablespoon
- Gochugaru (Korean red pepper flakes): 1.5 teaspoon
- Wild garlic (ramson): 450 g
3
Let it cool, cover it, and leave it in the fridge overnight.