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5 from 1 vote

Fermented Mustard Greens

Delicious fermented mustard greens have a spicy, yet funky flavor and are perfect when eaten next to a side of rice or added to soups!
Course Side Dish
Cuisine American
Keyword fermented, greens, mustard
Prep Time 5 minutes
Fermenting time: 7 days 5 minutes
Total Time 7 days 5 minutes
Servings 6 people
Calories 24kcal
Author Sheryl



  • 1 lb mustard greens
  • 4 garlic cloves peeled
  • 4 Thai chiles
  • 4 C cold water
  • 2 Tbsp sea salt


  • Chop the greens into large bite-size pieces. Rinse them in your colander and drain. Pat dry with a clean towel.
  • Layer the greens in a large bowl with the garlic and chiles. Sprinkle with the sea salt and lightly cover. Let sweat for 15-20 minutes (the mustard greens will release their natural juices).
  • Transfer the salted greens, garlic and chile to a wide mouth quart canning jar. Press down to reveal some of the natural juice. Top off with non-chlorinated water (room temperature). Use a fermentation weight to keep everything submerged under the brine.
  • Attach your airlock or silicone fermenting lid. Allow to ferment at room temp for 5-7 days. Once the greens are fermented appropriately, store in the refrigerator. Over time they will become more flavorful (garlic and chile flavors).


Calories: 24kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2349mg | Potassium: 305mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2310IU | Vitamin C: 58mg | Calcium: 96mg | Iron: 1mg