How to ferment greens – GUNDRU

This is freshly picked from my garden and washed with filtered water and slightly dried.

This is freshly picked Kale and Collards  from my garden and washed with filtered water and slightly dried.

Hand Chopped

Hand Chopped

 

 

I used 1/2 package of culture starter and 1 1/2 tsp. salt.

I used 1/2 package of culture starter and 1 1/2 tsp. salt.

 

With your hands very aggressively squeeze and mix the greens, salt, and culture together.

With your hands very aggressively squeeze and mix the greens, salt, and culture together.

 

Finished product!  Very tightly pack all of the greens and liquid into a pint mason jar making sure that the water level is above the greens. Loosely cap the jar and let it sit for 7 to 10 days or until desired taste.  Every few days make sure liquid level is above greens.(very important for safety) Then transfer into your fridge and enjoy.

Finished product! Very tightly pack all of the greens and liquid into a pint mason jar making sure that the water level is above the greens. Loosely cap the jar and let it sit for 7 to 10 days or until desired taste. Every few days make sure liquid level is above greens.(very important for safety) Then transfer into your fridge and enjoy.

 

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