Maybe your gramma made sauerkraut. Probably your mom didn’t. But today’s young people are really into fermenting anything they can get their hands on. Though I spent a life in the laboratory, I was hesitant to try my hand at fermenting vegetables, believing it to be beyond what equipment could be found in my kitchen. For instance, I was convinced that one needed a crock, and I didn’t own a crock, and I couldn’t afford a crock.
Then I learned you can ferment in a canning jar. Eureka!
I walked into Molly’s kitchen last month and there were large jars of percolating something or other. Turned out it was greens, lots of greens. And garlic. That got my attention. I’ve written before about Molly’s foray into making kimchi. Now she’s fermenting kale, cabbage and garlic, with beautiful results.
And the thing about fermenting at home is that you become united with the bacteria on your vegetables. They produce a product you can enjoy, provide you with beneficial gut flora, yet there is an unending supply of these organisms. Adding salt prevents harmful bacteria and molds from growing while allowing the friendly lactobacilli to convert your greens into a delicious condiment.
Molly and Joel eat their fermented greens on breakfast tacos, with eggs and cheese (as does two-year-old Sierra!). They also enjoy it on salads, with a cheese plate, or just straight up!
Fermented Greens and Garlic
- 1 canning jar; pint, quart, or half gallon
- A variety of garden greens;
- kale, chard, spinach, cabbage
- Garlic, as much as you like
- Sea salt (non-iodized)
- Non-chlorinated water (If your water is chlorinated, boil it and allow it to cool before proceeding)
Begin by sterilizing the jar by rinsing it with boiling water.
Clean the greens and slice thinly. Press them into the jar, add a layer of whole, peeled garlic cloves. Keep pressing and repeat until you fill the jar.
Prepare a brine by dissolving 3 T salt to 6 cups of water.
Fill the jar with the brine, then add a small zip-lock bag of water to keep the greens submerged,
Cover the jar with a LOOSE, i.e. not tightened, canning jar lid, to allow the bubbling air to escape.
Put your jars in a cake pan lest it enthusiastically bubbles out of the jar.
Allow 7-10 days for the fermentation to be complete. Serve!
