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!
Servings 6 people
- 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