Making Fermented Mustard Greens

Mustard greens
Salt
Water

Instructions:

1. Wash and rinse the mustard greens well

2. Shake off excess water before setting them out to dry

3. Dry the greens on a cookie sheet or other clean flat surface over a period of 1 to 2 days inside the house or outside in the sunshine to speed up the drying process

4. Once dried enough to your liking, cut up the greens to bite size pieces or leave them whole

5. Put the cut up greens in a large bowl, if you're making a lot, then sprinkle enough salt to taste when done fermenting

6. Stuff into jars or jar the salted greens leaving an inch of space at the top

7. Push down on the greens

8. Bring water to a boil in a deep pot

9. Shut off and let it cool down to lukewarm temperature (warm to the touch)

10. Pour into the jar the lukewarm water to cover the greens

11. Use sandwich bag to cover the top

12. Push down the sandwich bag into the jar to seal air from entering the jar

13. Leave jar at room temperature for 2 days or until you see color changes to the greens. Greens will turn army colored green

14. Refrigerate jars indefinitely

Use when needed. Good with any dishes. Best with bland dishes needing a bit of a kicker.

Cabbage family vegetables can be fermented this way too. Crab apples, sour cherries, melon rind will work too. If they can be dried over night at room temperature and not get spoiled, you can ferment them.