Did you know you can ferment all manner of greens? Yes, you can — and it is a good idea because dark leafy greens are high in oxalic acid. Fermentation (and steaming) reduces this anti-nutrient which otherwise would interfere with mineral absorption.
Spinach kraut is a lemony fresh and salty take on regular old cabbage kraut. We love it. Love, love, love it. (My new book, The Complete Idiot’s Guide to Fermenting Foods and online fermenting class include recipes for fermenting lemon and dill spinach sticks, too.)
- 15 cups tightly packed fresh spinach
- 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 (here’s more info about whey and substitutions)
- a quarter lemon wedge (optional)
Makes 1 quart. Chop up the spinach coarsely and toss it with all the other ingredients (except lemon) in a bowl. Cover the bowl with a tea towel and just let it sit for about a half hour. During that time, the salt will begin to pull juices out of the spinach and the mixture will get juicy. You can mash it to help it along. Pack it all in a quart size fermenting container. Tuck the lemon wedge in, too. Leave 1″ space at the top of the jar. Cover the jar tightly with its lid or with airlock if you’re using that. Let ferment at room temperature for about 2 to 3 days, then transfer to cool storage.
MMMM…. I wish I had some of this now. We love taking this on picnics! Are you willing to give this a try? Let me know if you do!
This post was featured in 37 Ferments for Spring.
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