>> 10 big handfuls of dandelion leaves
>> 2 tbsp sea salt
Wash dandelion leaves and remove any brown leaves. Put leaves through a salad spinner to remove excess moisture. Place dandelions on a clean towel overnight (or for a few hours) to allow further drying.
Place the leaves into a large bowl with the sea salt and massage until wilted and moisture from within the leaves begins to form. This may take five to ten minutes.
Put the leaves in a sterilized mason jar and push down hard so you can see the brine come to the surface. Use a glass weight to ensure the brine covers the dandelions. Seal the jar with an airlock then place in a warm location (not in sunlight) for five to seven days.
After the five to seven days remove the airlock and weight, cover, then place the dandelion ferment in the fridge. Use within three months.
Wild Edibles in Recipe: Dandelion
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Edible Trees and Shrubs in Recipe:
Recipe Category: Fermented Wild Foods
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