Now is the season for going out and collecting some wild plants. Some of the ones which we'll be using in this recipe are super tasty, nutritious, can be found pretty much anywhere and are free for the picking. For Wild Kimchi I have selected 2 plants which are abundant from the spring into the fall, easy to identify and nutritious and the 3rd plant which we will use can be omitted if you can't find any of it. The first two are Stinging Nettles (Urtica dioica, one of my favorites) and Dandelions (Taraxacum) and the third is Ramsoms / Wild Garlic (Allium ursinum). Actually, many people consider these to be weeds and try as hard as possible to try to throw them away.



Kimchi takes a while to make so pick a lot and make a big batch of it. Pick more than you think you will need. You won't regret the extra preparation. Whenever I make kimchi, I always seem to eat it all faster than the time it takes to ferment and then I'm left with no kimchi. Post fermentation, your kimchi should last at least month in the refridgerator.



Like I wrote earlier: this is going to take some time. So let's get started!