16/05/2026
Wild garlic season is one of my favourite times of the year. For a few short weeks, the forests are filled with the smell of fresh alliums and damp earth. 🌿
This kimchi began as an experiment: hand-foraged wild garlic folded into the base ingredients of our classic kimchi alongside our house fermented chilli paste. What emerged was something altogether different.
Compared to the original, this version is darker, bolder, and more assertive — with a deeper savoury character and a sharper heat that lingers longer on the palate. The wild garlic softens through lacto-fermentation, becoming rich, rounded and intensely aromatic.
Raw. Unpasteurised.
No vinegar. No added sugar.
Made slowly, in small batches, using salt, time, and living cultures.
Available now as our seasonal Kimchi of the Quarter at reorganics.co.uk and at our farmers markets.
