>> Fresh picked wild edible greens - enough to fill a crock pot
>> Sea salt
>> Water, as needed
Cut greens into pieces as wide and long as the diameter of your fermentation vessel.
Because wild greens wilt, this releases a lot of moisture, and reduces in volume as it ferments, using a crock pot works well.
Place a layer of greens in a large vessel or a crock pot, sprinkle lightly with salt, and continue repeating. For every litre (quart) of packed-down greens use 1-1/2 to 2 tablespoon of sea salt. Mix greens and salt layers all up, taste, and add more salt if there is no noticeable saltiness to the mixture.
Once layering and mixing is completed, weigh down the greens. This can be done with a heavy plate that fits just inside the crock pot, plus anything that can be put on top of the plate to weigh it down further.
The brine will begin to form from the pressure of the weight, and by 24 hours after the initial salting, the greens should be covered in brine. If not, add some water with a ratio of 1 litre (quart) water to 2 tablespoons of salt. The greens should be at least 2 inches below the brine.
Ferment for several days ensuring you keep the mixture weighted down. Transfer to glass jars, and store the jars in a cool, dark location.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
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