herb

Fermented ramsons

5 g1 teaspoon

15 g1 tablespoon

Approx. chopped fermented leaves; ~5.0 g/tsp.

Nothing truly replaces the funky, sour garlic flavour of fermented ramsons; wild garlic leaf is the closest fresh option.

• 
  Wild garlic leaf

  Use the same weight, chopped, and add 5 g lemon juice per 100 g; fresher and greener, without the fermented sour funk.

• 
  Garlic

  Use only 20–25% of the weight, crushed; much stronger, so add acid such as lemon juice to mimic the sour edge.

• 
  Chive

  Use the same weight, chopped; mild onion flavour, but no garlic pungency or fermentation.

Jersey Royal Aloo Chaat