Fermented Japanese Knotweed

Created by Wesley Barga (@wbargz) • May 4, 2026

been made 1 time

Times

Prep: 20 minutes
Ferment: 4 days

Yield

1 Jar

Japanese Knotweed is terribly invasive. It's extremely hard to control in my area. Conveniently, it's edible!

The texture and flavor reminds me of purslane. It's a little fibrous, but pickling helps. It takes on the flavor of the seasonings you include well.

I've been experimenting with different ways to use Japanese Knotweed. Of all of my ferments so far, this one tastes the best. I'm storing all of my attempts here.

Note - knotweed can easily spread by a piece of harvested knotweed dropping on the ground. Take care when harvesting to not drop any, and be careful in disposing of any scraps. If you put it in the trash, put it in a trash bag. Don't compost it in your regular compost pile. I keep scraps in a bucket until they're fully dried out or composted.

Ingredients

165 g Japanese Knotweed - peeled and chopped
2 sprig Dill
2 sprig Dill
2 ea Chile Arbol - dried
2 ea Chile Arbol - dried
2 ea Chile Arbol - dried
3 ea Grape Leaves - For crispness - can sub with a few oz strong black tea
3 ea Grape Leaves - For crispness - can sub with a few oz strong black tea
3 ea Grape Leaves - For crispness - can sub with a few oz strong black tea
3 ea Grape Leaves - For crispness - can sub with a few oz strong black tea
3 g Peppercorn
3 g Peppercorn
3 g Peppercorn
3 g Peppercorn
2.50 percent Sea Salt
2.50 percent Sea Salt
2.50 percent Sea Salt
2.50 percent Sea Salt

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Instructions

Harvest young shoots of knotweed - aim for pieces under 4ish feet tall, and at least a centimeter thick. The thin ones are extra fibrous.
Trim off all leaves and peel. Chop into 1 centimeter pieces.
Weigh your jar and take note of the weight.
Weigh your jar and take note of the weight.
Add seasonings to your jar, drop the knotweed on top. Top off with water.
Add seasonings to your jar, drop the knotweed on top. Top off with water.
Calculate the weight of your ingredients and water combined by weighing and subtracting out the jar weight. Calculate your salt weight by multiplying by .025. Add salt. If you don't feel like dealing with all this, feel free to vibe out your salt amount but aim for 2.5%
Calculate the weight of your ingredients and water combined by weighing and subtracting out the jar weight. Calculate your salt weight by multiplying by .025. Add salt. If you don't feel like dealing with all this, feel free to vibe out your salt amount but aim for 2.5%
Use your preferred airlock method - let ferment for 4-10 days. Taste periodically and refrigerate once you like the taste.
Use your preferred airlock method - let ferment for 4-10 days. Taste periodically and refrigerate once you like the taste.

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