Lettuce Sauerkraut


	Lettuce Sauerkraut

firegardener

7-4-2009 4:16 PM

50 views

tags:

gardening, greens, sauerkraut, pickling

firegardener says:

greens and pickling

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/5cc60898-d63b-4111-89c3-57f9318565c9/C206F9DE-C19F-46A1-A4FF-2F93D7F31007/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html" href="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html" style="font-size: 11px;">simple-green-frugal-co-op.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html">A different spin on kraut</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html">lacto-fermented vegetables are becoming more mainstream thanks to the <A href="http://www.westonaprice.org/">Weston Price organization </A>or the cookbook <EM>Nourishing Traditions</EM>. But, any type of vegetable can be pickled in this way, using salt, whey and water.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html">in <EM>All About Pickling</EM> by Ortho Books (gag), I found pickle recipes for quick pickled greens. O-Shinko was the easiest and the recipe called for spinach, salt and water. </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html">Another recipe was for lettuce kraut. </blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html"><DIV>For each quart of kraut you will need:</DIV><BR />Enough tender greens to fill a wide mouth quart jar<BR />1 tablespoon good quality sea salt<BR /><DIV>4 tablespoons of whey (optional, if whey is not available use an additional tablespoon of salt)</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://simple-green-frugal-co-op.blogspot.com/2009/07/different-spin-on-kraut.html">I found it easier to just layer a small amount of salt and leaves and keep alternating and pushing the leaves down until the jar was almost full. I added the whey and made sure the leaves were covered. Put on an airtight lid and let ferment on the counter for about 3 days, and then move to the refrigerator.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/C206F9DE-C19F-46A1-A4FF-2F93D7F31007/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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