Wild Garlic & Papaya Kimchi
The wild garlic in my garden is just about done flowering. It’s taking over the shady corner out back, so I’ve been harvesting like mad, also pulling out the little bulbs without mercy. Before the green seeds head into brine to become garlicky “capers,” I use the last of the sturdy leaves for a quick, punchy kimchi. I added a disappointing papaya (not quite ripe and a bit too firm to enjoy for breakfast) and ended up with a surprisingly delicious match. That hint of sweetness from the papaya plays beautifully with the bold garlic flavor of the wild greens. A perfect pair!
Makes about 500 g
300 g papaya
200 g wild garlic
2 tbsp fresh ginger
2–3 garlic cloves
± 5 tbsp gochugaru (Korean chili flakes)
2 tbsp salt
1 tbsp sugar
1 tbsp fish sauce
- Peel the papaya and shave into thin ribbons with a vegetable peeler
- Grate the ginger and finely chop the garlic.
- Mix everything together in a large bowl and knead it all well.
- Pack into a clean jar with a tight-fitting lid. Let it rest in the fridge for 1–2 days so the flavors can get friendly.
Spoon wild garlic and papaya kimchi onto your bibimbap, tuck it into a kimchi toastie, or add a fiery twist to any dish that needs a kick.
In the mood for more easy mix-and-wait recipes with this season’s ingredients? Try my..Elderflower infused honey or RHUBARB AND BERRY SODA
