Leafy greens are the most common thing to get wasted in our home kitchens. Full of good minerals, herbs, carrot tops, broad bean leaf, spinach, lettuce also make for a nutritious sauerkraut. Recipe below.
- 15 cups tightly packed leafy greens
- 4 cloves garlic, diced finely (optional)
- 1/2 tablespoon sea salt
- 1/4 cup whey OR leftover juice from another ferment OR double the salt
- 1/4 lemon, cut into a wedge (optional)
Coarsely chop all the greens, toss with remaining ingredients (except lemon). Cover the bowl with a tea towel for 30 minutes. The salt will start pulling the juices, although you can mash this up to help it along.
Pack everything into a glass jar, tuck the lemon wedge in. Let ferment at room temperature for 2-3 days, then transfer to the fridge with the lid loose.