Yep, that's a lot of garlic

[Brizzlebush]

This is about 1kg of ramsons, washed, ready for the knife.

Then salted, ready to ferment.
I tend to leave it overnight before I put it in the jar.
Then...

Onto the hogweed!

Exciting times.
The Wych elm fruit was a delicious snack.

Hogweed, I can't make the silly pictures work in order but you get the idea.

 

[TeeDee]

So how long do you leave the Ramsons to ferment? And do you measure the Salt out by weight or eyeball it??

 

[Brizzlebush]

So how long do you leave the Ramsons to ferment? And do you measure the Salt out by weight or eyeball it??

Yes by weight.
About 2 heaped tsp per 500g of leaves.
Finely chopped, well squished together.
I'll ferment it for about a week, at room temperature with occasional burping (me and the clip-top jar ). But you can put it in the fridge and slow it down when you like the way it tastes, if you like it stronger.

 

[TeeDee]

I've just gathered the Ramsons to do this.

Also thinking that there is an awful lot of Jack-by-the-Hedge out there.

Not that I'm scared of the super strong potential of Ramsons or anything....

Ever tried doing it with Jack BTH @Brizzlebrush?

 

[Brizzlebush]

There's gallons of the stuff eh?
Why not? It'll let you know you're alive!
I've not tried it though.
You might need to add a little water to give it enough "pickling liquor". There may not be enough juice in the stems and leaves to keep them under the surface.
I found that with hogweed anyway.

I pickled some JBTH last year, Alexander tops too. Just had some with my dinner actually. Yum.

All good fun, and worth exploring.

Only fair to warn others in the house/colleagues if you're eating the ramsons mind, they don't muck about!