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

Preparation:

• 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