Spinach Kraut

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Ingredients

Spinach Enough spinach to very tightly fill your fermentation jar with most of the stem parts removed. (You can include some of the stems if you desire)
4 cloves of garlic
1 tablespoon of sea salt
1 cup of filtered water
1 cup of filtered water such as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).

Spinach Kraut

Cuisine:

    a tangy and tasty side dish

    • Medium

    Ingredients

    Directions

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    Spinach kraut, a greener, iron rich twist on sauerkraut, can be a great way to use up surplus spinach. Not only that, when finished it makes for a tangy and tasty side dish, topping or soup flavoring.

    Equipment

    A sharp kitchen knife

    A large chopping board

    A colander

    1 medium sized bowl

    1 fermentation vessel with lid/seal

    Steps

    1
    Done

    Cut the spinach up into medium width strips, and dice the garlic finely. Also cut your lemon into thin slices

    2
    Done

    Layer the spinach, garlic and salt into your large mixing bowl, tossing until the salt is evenly distributed.

    3
    Done

    Press down the ingredients so that is it compact. Now cover with a kitchen towel and leave to stand for 15 minutes. This will pull some of the juices out of the spinach.

    4
    Done

    After 15 minutes remove the towel and 'mash' it a bit by applying pressure with your hands. You are now ready to bottle.

    5
    Done

    Pack your fermentation container with the spinach mixture layering in the lemon slices. There must be a one inch gap between the top of the ingredients and the lid when you are done.

    6
    Done

    Now, if you have it, pour in any whey or other starter liquid containing lacto acid bacteria which you have found. If not, skip this and merely add the filtered water. The liquid which you add in must just cover the top of the spinach.

    7
    Done

    Now seal up, and place in a medium temperature place in your house, out of direct sunlight.

    8
    Done

    Leave to ferment for 2-3 days. If you do not have a Fido jar or an airlock seal, you must be sure to burp the ferment daily. You can also press down the spinach if you see that it is rising above the liquid – which it probably will.

    9
    Done

    After the 2-3 days are up, transfer the ferment to your fridge. Here it will continue to ferment at an extremely slow rate. You can start consuming it any time after the initial 2-3 day ferment.

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    Lemon & Rosemary Kombucha Kick
    next
    Fermented Salsa
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    Lemon & Rosemary Kombucha Kick
    next
    Fermented Salsa

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