Hearty Leafy Green Kraut

 

When we think kraut we think cabbage. Sauerkraut is traditionally made of cabbage and has been for thousands of years. Cabbage is also a member of the brassica family along with flowery heads like broccoli and cauliflower.

Also members of the brassica family are some of the most nutritious leafy greens on the planet:

  • kale
  • collards
  • mustard greens
  • turnip greens

All of these leafy greens are delicious fresh, preferably cooked to help neutralize their naturally occurring goitrogens.*

What do you do if you have so many of these greens that you can’t possibly eat them all before they go bad? The answer is easy: kraut.

Because all of these are members of the cabbage family they make wonderful kraut. But there are a few things to consider when making kraut from them:

  1. They are much more pungent than cabbage and therefore can produce a strongly-flavored kraut.
  2. Different leafy greens have a different texture to them. Collard greens tend to be thicker and tougher, whereas mustard greens can be lighter. This can cause varying textures and rates of fermentation.
  3. A mix of sharper greens like kale and peppery ones like mustard can produce a well-rounded leafy green kraut.
  4. 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.*

 

Ingredients:

  • Enough shredded leafy greens to fill a quart jar: 2 or more bunches
  • 2 tablespoons sea salt
  • 3 garlic cloves, smashed and peeled

Instructions:

  1. In a large bowl combine greens and salt. Massage the leaves with the salt and allow to stand for 10 minutes so that the juices come out of them.
  2. 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.
  3. Cover tightly and allow to ferment 3 days or until they are bubbly and tangy to your liking. Transfer to cold storage.

 

*Information on goitrogenic vegetables and the effect of cooking and processing is available through the Weston A. Price foundation.


 

                                                 
   

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