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 5minutes
Fermenting time: 7days5minutes
Total Time 7days5minutes
Servings 6people
Calories 24kcal
Author Sheryl
Equipment
Fermenting lids
Wide mouth quart canning jar
Ingredients
1lbmustard greens
4garlic clovespeeled
4Thai chiles
4Ccold water
2Tbsp sea salt
Instructions
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).