Mustard Greens Are A Great Winter Green Ferment
Lacto-fermenting is a bold way to serve winter greens. Mustard greens are now a beautiful feature in my garden with eye-catching beauty. The red variety are gorgeous with fan shaped leaves. In gladly they have that good bitter element adding a flavor punch to meals.
RECIPE: Makes One Quart
- fresh brine – 1 TBS sea salt dissolved in 2 cups filtered water
- mustard greens – one bunch, stemmed, 1/3 inch cross-cut ribbons
- red onions – 1/2 cup, minced, or any type onion
- garlic – 1 TBS, minced
- aged brine, 2 TBS, from another batch of lacto-fermented pickles
- Make the fresh brine and pressure cook mustard greens with it for 5 minutes.
- Cool, and add aged brine, onion, and garlic.
- Pack the recipe in a clean one-quart jar, and seal according to your lacto-fermenting kit instructions.
- Ferment for 2 weeks or more.
- Store in the fridge.
I used red mustard greens here. Adds a deep purple color burst to your table!
NOTE: An interesting fact in lacto-fermenting: you can ferment cooked ingredients! The bacteria don’t know a raw carbohydrate from a cooked one. By adding some raw ingredients and a little aged brine, you seed the cooked ingredient and off they go!