Kale, collards, mustard and turnip greens--all these leafy greens are delicious fresh, lightly steamed, or cooked. Because all of these are members of the cabbage family they also make wonderful kraut. But there are a few things to consider:
- They are much more pungent than cabbage and therefore can produce a strongly-flavored kraut.
- Different leafy greens have a different texture to them. Collard greens tend to be thicker and tougher, while mustard greens can be lighter. This can cause varying textures and rates of fermentation.
- A mix of sharper greens like kale and peppery ones like mustard can produce a well-rounded leafy green kraut.
- Goitrogens are still present in fermented greens so do be sensible about how much leafy green kraut you are consuming if this is a concern for you.
- 2 or more bunches shredded leafy greens, enough to fill a quart jar
- 1-3 tablespoons 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 3 days or until they are bubbly and tangy to your liking. Transfer to cold storage.
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