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!
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
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.
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.
Add garlic and ginger to cabbage and greens mixture and combine.
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.
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.
Let it sit for three days, occasionally opening the lid and pressing down on the weight to release excess gas forming throughout.
After three or more days, remove weight and full leaf of cabbage. Keep sealed and store in the fridge. Enjoy within a month.