Wild kimchi
Taking foraged greens to the next level with lacto-fermentation
I like to eat plants that grow wild around me because it makes me literally part of this place. When I consume them, my body not only shares nutrients with the soil, plants, and animals around me, I also welcome in living bacteria—as long as I prepare the plants right.
Leafy greens are an abundant source of wild nutrition (and local bacteria) from early in the spring until late in the fall, and I have learned to capture their elixir of health in a jar in my fridge. I call it “wild kimchi” and it provides me with a boost of powerful nutrition and probiotics every time I pull out the jar.
