- SpinachEnough 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 watersuch as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).
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.
A sharp kitchen knife
A large chopping board
1 medium sized bowl
1 fermentation vessel with lid/seal
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.
After 15 minutes remove the towel and 'mash' it a bit by applying pressure with your hands. You are now ready to bottle.
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.
Now seal up, and place in a medium temperature place in your house, out of direct sunlight.