INTRODUCTION
This sour kraut is strong and salty, a wonderful garnish for any dish which needs a punch of flavor. With the Spanish Needles greens, you also get the benefit of having wild food on hand – any meal can become a wild meal!
INGREDIENTS
1 cup of Spanish Needle greens
2 small or 1 large head of cabbage
1 ounce of ginger, chopped
2 cloves of garlic, sliced in half
2 teaspoons salt or to tastea clean, sterilized jar
STEP 1
Peel off one outer leaf of cabbage and set aside. Thinly chop cabbage. Roughly chop Spanish Needle greens, ensuring that pieces aren’t too small.
STEP 2
Combine salt, cabbage and Spanish Needle greens in a large mixing bowl with plenty of space.
Massage salt into the greens for 10 minutes. The cabbage should become soft and release watery brine.
STEP 3
Add garlic and ginger to cabbage and greens mixture and combine.
STEP 4
Tightly pack cabbage mixture into the clean, sterilized jar. The brine will continue to develop, so leave ample room at the top of the jar.
STEP 5
Use outer cabbage leaf to create a seal on top of the jar. Weigh down the top leaf with a fermentation weight or clean and sterilized stone, so that all leaves are fully submerged in brine.
Cover the jar loosely, so that some air can escape. Place on a plate, in case excess liquid pours out.
