|Dandelion and mustard green wilting in the hot Bakersfield sun|
Greens (about 8 bunches)
This is a very simple recipe. First, you wilt your greens in the sun for a couple of hours.
|Now, wilted and drying in parts|
Then, you smash the living hell out of them on a chopping board or any other flat surface you have. Be careful to save the juices from the greens.
Stuff the smashed greens and all the saved juice into a quart jar and stuff it all down really firmly. I actually had much too little greens to fill my quart jar. In fact, I had about a cup from one bunch of dandelion greens and one bunch of mustard greens. So I make 1 quart, I would estimate you need about 8 bunches of whatever greens.
Keep pushing down until the greens fill the jar and the juice covers the solid stuff. Then, screw the lid of the jar on and leave it in a sunny spot for 2 or 3 weeks. It's as easy as that. Because I had so little greens, I used another smaller jar to hold the greens under the surface of the liquid, just like you would for sauerkraut.
|Just needs to ferment for 2-3 weeks now|