Wild Garlic Kimchi (San-maneul Kimchi) – Easy Seasonal Fermentation Recipe

Why You Should Make Wild Garlic Kimchi This Season

This is my original recipe for wild garlic kimchi, based on traditional Korean fermentation methods! It highlights the flavors of wild garlic in a naturally & authentic way!

Spring is the perfect time to explore new flavors in fermentation, and wild garlic (San-maneul in Korean) is an incredible ingredient to work with. Wild garlic is a seasonal herb that thrives in shaded forests during early spring. Whether you forage it yourself or find it at farmers’ markets, it’s a fantastic ingredient to incorporate into fermented dishes like kimchi. This fragrant herb is not only packed with flavor but also rich in nutrients and antioxidants, making it a fantastic choice for seasonal kimchi.

Unlike traditional napa cabbage kimchi, wild garlic doesn’t require brining before fermentation. Thanks to its lower water content, it absorbs flavors more readily while developing a deep umami richness. When combined with crunchy Korean radish (kohlrabi or daikon), this kimchi gets an extra layer of texture that makes it irresistible.

In this post, I’ll show you how to make easy & quick Wild Garlic Kimchi, using the authentic Korean recipe. Let’s dive in!

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What is Wild Garlic?

Wild garlic kimchi (San-maneul kimchi) is one of the traditional kimchi varieties made and enjoyed in Korea, especially in spring when wild garlic is in season. This variation is loved for its bold, garlicky aroma and deep umami flavor that develops through fermentation.

Korean wild garlic (Myeongi-namul, 명이나물) is slightly different from European wild garlic (Allium ursinum). It has denser, firmer leaves and a stronger garlicky bite. But both of them are well-suited for fermentation.

Wild garlic kimchi (San-maneul kimchi) is one of the traditional kimchi varieties made and enjoyed in Korea, especially in spring when wild garlic is in season. This variation is loved for its bold, garlicky aroma and deep umami flavor that develops through fermentation.

Wild garlic (Allium ursinum) is a wild herb that grows abundantly in shaded forests across Europe and parts of North America. It has long, slender leaves and an intense garlic aroma, making it an excellent ingredient in various dishes. It’s commonly foraged in early spring, but if you don’t have access to fresh wild garlic, some specialty grocery stores and farmers’ markets may carry it.

Compared to traditional garlic, wild garlic has a milder, fresher taste that balances beautifully in kimchi. Once fermented, the sharpness mellows, creating a complex, savory flavor with a pleasant tang.

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Ingredients for Wild Garlic Kimchi

Here’s what you’ll need to make a small batch of wild garlic kimchi:

Main Ingredients:

• 200g Wild garlic (San-maneul)
• 100g Kohlrabi or daikon, cut into matchsticks (1 cup)

Kimchi Paste:

• ½ tablespoon Flour + ½ cup Water (to make a thin slurry)
• 1/3 cup Gochugaru (Korean red chili powder)
• 2 ½ tablespoons Myeolchi-aekjeot (Anchovy sauce)
  For vegan version, substitute with 1 tablespoon Guk-ganjang (Korean light soy sauce), ½ teaspoon Coarse sea salt (kosher salt), and 1 tablespoon Rice syrup
• 1 tablespoon Soy sauce (Korean dark soy sauce)
• ½ Red apple, blended
• ¼ Onion, blended
• ½ teaspoon Minced ginger
• ½ cup Water + ½ teaspoon Salt (to finish)

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Step-by-Step Recipe for Wild Garlic Kimchi

1️⃣ Prepare the Ingredients

• Wash the wild garlic thoroughly, repeating 2–3 times to remove any dirt. Drain well in a colander and set aside.

• Peel and cut the kohlrabi (or daikon) into thin matchstick-sized pieces. This will add a refreshing crunch to your kimchi.

2️⃣ Make the Kimchi Paste

• In a small pot, whisk together ½ tablespoon flour and ½ cup water until smooth. Bring it to a gentle boil over medium heat, stirring continuously. Simmer for 1 minute to form a thin slurry, then remove from heat and let it cool to room temperature.

• Once cooled, stir in half of the gochugaru (Korean red chili powder). This helps the paste cling to the vegetables and starts building the flavor base.

• Blend the red apple and onion until smooth. Add a thin slice of ginger and blend again until finely minced.

• In a large mixing bowl, combine the flour slurry, blended fruit and aromatics, kohlrabi, the remaining gochugaru, fish sauce, and soy sauce. Stir well until everything is evenly mixed and the paste is vibrant and cohesive.

3️⃣ Mix the Kimchi

• Add half of the wild garlic to the bowl and gently coat the leaves with the seasoning paste. Rotate and toss lightly to ensure the leaves are evenly covered without damaging them.

• Add the remaining wild garlic and repeat the process, handling the leaves with care. Avoid overmixing to preserve their crisp texture and delicate structure.

4️⃣ Ferment & Store

• Transfer the seasoned wild garlic kimchi into a clean glass jar or airtight container. Pack it down gently to remove air pockets, but don’t compress it too tightly.

• To use every bit of seasoning, pour ½ cup water mixed with ½ teaspoon salt into the mixing bowl, swish it around, and pour that liquid into the container. This helps create a juicier kimchi.

• Also, push it down with a fermentation weight.

• Let the kimchi ferment at room temperature for 1–2 days, you’ll start to notice a slight tang in the smell and small bubbles forming. That’s a good sign that fermentation has begun. Then transfer it to the fridge. The flavors will continue to deepen and mature in the fridge, and the kimchi is usually at its best after 7–10 days.

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How Does Wild Garlic Kimchi Taste?

After a week of fermentation, wild garlic kimchi develops a deep umami flavor with a mellow garlic essence. The crunchy kohlrabi or daikon adds a refreshing contrast, and the natural sweetness from the apple balances out the spice from the gochugaru. It’s the perfect way to enjoy seasonal wild garlic with a fermented, probiotic-rich twist!

How to Eat Wild Garlic Kimchi

Wild garlic kimchi is incredibly versatile! Here are some ways to enjoy it:

🥢 As a side dish – Serve alongside rice and grilled meats (or pan-fried tofu).
🥪 In a wrap – Add it to lettuce wraps with Korean BBQ.
🍜 With noodles – Mix into cold noodles for a refreshing dish. Try Bibim-guksu (Spicy Cold Noodles)!
🥄 Straight from the jar – A tangy, flavorful on its own, which will go with anything!

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FAQ: Common Questions About Wild Garlic Kimchi

❓ Can I use regular garlic instead of wild garlic?

Wild garlic is much milder than regular garlic, and using regular garlic would make the kimchi overpoweringly strong. Instead, I recommend using garlic chives or chives, which have a similar mild garlicky flavor and a better texture for fermentation.

❓ How long does wild garlic kimchi last?

Stored in the fridge, it can last several months, though the flavor will continue to develop over time. For the best taste, enjoy within the first 1-2 months.

❓ Can I make this kimchi vegan?

Yes! You can substitute fish sauce in a combination of 1 tablespoon guk-ganjang (Korean light soy sauce), ½ teaspoon salt, and 1 tablespoon rice syrup for a vegetarian version. This will help balance the umami depth while keeping the traditional fermentation flavors intact. This will help balance the umami depth while keeping the traditional fermentation flavors intact.

❓ My kimchi smells really strong. Is that normal?

Yes! Wild garlic has a naturally strong aroma, which becomes more complex as it ferments. This is completely normal.

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Try This Seasonal Kimchi Recipe Today!

If you’re looking for a unique, seasonal kimchi to add to your repertoire, wild garlic kimchi is a must-try. Whether you forage your own wild garlic or find it at your local market, this recipe is a fantastic way to celebrate spring flavors while embracing Korean fermentation.

Give this recipe a try, and let me know how it turns out! Have you made kimchi with wild garlic before? Leave me a comment below and I’d love to hear your thoughts!

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Happy kimchi making! 🥬🔥