How to make fermented Wild Garlic Kimchi , Salt ,Oil and Butter

How to make fermented Wild Garlic Kimchi , wild garlic Salt , wild garlic Oil and wild garlic Butter
My top things to do with Wild Garlic/Ramsons (Allium ursinum)

Garlic Kimchi Recipe:
• 1kg of wild garlic leaves and stems
• 75g Korean red pepper powder known as gochugaru
• 3tbsp grated ginger
• 2tbsp grated garlic
• 2tbsp sea salt
• 25ml of fish sauce
Wash the wild garlic leaves and stems. Shake dry and roughly chop.
In a bowl combine and mix well the Korean red pepper, grated ginger, fish sauce salt, and garlic.
Add this paste to the chopped wild garlic leaves and using your hands massage the paste into wild garlic until there is a decent amount of liquid coming from the mixture.
Next put into a clip-top Kilner jar. Press the mixture down, then close the lid. Allow to sit for a week before taste testing. Will keep for a few months (maybe longer) either in the refrigerator or not.

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