Leafy Green Kraut
A modern twist on classic kraut. Healthy, fermented leafy greens!
- 2 or more bunches kale, collard, and mustard greens. You can substitute or omit greens to your preference - remember, different greens will cause varying textures and rates of fermentation. Make sure you have enough greens to fill a quart jar.
- 1-3 tbsp sea salt
- 3 garlic cloves, peeled and smashed.
In a large bowl combine greens and salt. Massage the leaves with the salt and let rest 10 minutes so that the juices come out of them.
- Add half of the greens to a quart jar. Throw in the garlic cloves and pack the rest of the greens tightly on top, pushing them down so that the juices cover them.
- Cover tightly and ferment for 3 days, or until they are bubbly and tangy to your liking. Transfer to cold storage.