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Showing articles tagged Greens
  • Lacto-Fermented Collard Dip

    Lacto-Fermented Collard Dip

    Any dark, leafy green works well for this delicious recipe – young spinach works really well, too. This dip is great with corn chips or baked wheat crackers.

  • Lacto-Fermented Lettuce (Or Any Delicate Green)

    Lacto-Fermented Lettuce (Or Any Delicate Green)

    Too much lettuce in the garden? Ferment it for use in recipes or as a condiment.

  • Lacto-fermented Spinach

    Lacto-fermented Spinach

    Fermentation modifies the sometimes bitter taste of spinach, making it more sour and salty instead. The lemon adds a fresh bright flavor.

  • Lacto-fermented Chard Stalks

    Lacto-fermented Chard Stalks

    Wondering what to do with the leftover stalks from Swiss chard or beets? Fermented chard stalks with dill make a delightfully crunchy cultured snack, great to eat plain or with dip.

  • Hearty Leafy Green Kraut

    Hearty Leafy Green Kraut

    But what does one do if they have so much kale, collards, mustard greens, and turnip greens that they can’t possibly eat them all before they go bad. The answer is easy - kraut.