Chlorophyll is the lifeblood of plants, and is known as an important part of a healthy human diet. Foods rich in chlorophyll include any dark green leafy vegetable or herb. By combining cabbage with collard greens and fresh parsley, this kraut packs an extra punch of chlorophyll.
- 1 large head green cabbage
- 2 bunches fresh parsley
- 2 small, or 1 very large, bunch of fresh collard greens
- 4 garlic cloves
- Juice of 1/2 lemon
- 4 tablespoons sea salt
- Additional brine as needed: 1 quart water plus 2 tablespoons sea salt
- Shred the cabbage and put it in a large bowl.
- Remove the collard leaves from their stems, roll the leaves, and slice vertically into 1-inch pieces. Turn and chop horizontally into 1-inch pieces. Repeat with all of the remaining collard greens.
- Mince the parsley and garlic cloves and add to the cabbage and collards. Add the juice of 1/2 lemon.
- Sprinkle in the salt and mix well with your hands, massaging in the salt as you go. Pound with a kraut pounder or potato masher for 5 minutes to allow the juices to come out of the cabbage.
- Transfer to a 1/2-gallon fermentation vessel, or two quart-sized fermentation vessels. Pack down firmly using a clean fist, or a wooden spoon or pounder. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add some of the additional brine as needed.
- Seal the jar with an airtight lid or a lid with an airlock system. If using canning jar lids, be sure to “burp” the jars as needed during fermentation.
- Place jars in a space that maintains a cool room temperature. Allow to ferment 7 to 10 days before transferring to cold storage.
Makes 2 quarts.
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