Sunday, April 20, 2014

Fermented wild greens

Fermented wild greens

  • Assorted wild greens, herbs, weeds (edible)
  • Water (i.e. 3 quarts)
  • Salt (i.e. 3/4 cup)
  • Optional: spices as desired (ginger, peppers, etc...)
  • Optional: honey as a starter, rennet, sauerkraut juice, or any other fermenting agent


  • Mix the brine ( use rennet, whey, sauerkraut juice) or mix water with (some honey, optional) and salt
  • Put greens (chopped or cut) into a fermenting vessel and cover with the brine (consult fermenting books for more info about fermenting vessels)
  • Let it ferment for at least a week or longer
  • Once it is done, transfer it to the fridge until consumption

NOTE: use real sea salt (no additives), use non-chlorinated water, use non-pasteurized fermenting juices

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