FERMENTED KALE & SWISS CHARD - Intermediate Level Fermenter

Inspect the kale or Swiss chard for dirt or debris and lightly rinse if necessary.

Cut out the stem from the leaf and discard.

Stack several leaves, roll them up, and thinly slice.

Add all greens to a large mixing bowl.

Remove outer leaves of cabbage and discard; chop remaining cabbage and add to the bowl.

Peel and slice onion, add to the bowl.

Peel and chop carrots, add to the bowl.

Peel and slice garlic cloves, add to the bowl.

Freshly grind spice seeds and sprinkle over the vegetables in the bowl.

Add salt to water and mix thoroughly to create brine.

Pour brine over the vegetable mixture and mix with clean hands.

Allow the mixture to rest for 15-20 minutes in the brine.

Clean the jar and fermenting weight with hot soapy water.

Return to the vegetable mixture, toss to coat in brine, and load into the jar using a canning funnel.

Press down the vegetables firmly as you add more to the jar, repeating until all contents are in.

Pour remaining brine into the jar, leaving about a 3 inch headspace.

Tear a piece of cabbage leaf to create a topper and press it down in the jar.

Place the fermentation weight into the jar and ensure it is submerged in brine.

Place a loose lid on the jar to allow fermentation gases to escape.

Leave the jar at room temperature for 14 to 21 days, checking for kahm yeast if it develops.

Taste test around day 14 and decide whether to end fermentation or continue for more flavor.

Equipment Needed

Spice Level:

Dietary

Allergens