A different spin on kraut
lacto-fermented vegetables are becoming more mainstream thanks to the
Weston Price organization or the cookbook
Nourishing Traditions. But, any type of vegetable can be pickled in this way, using salt, whey and water.
in All About Pickling 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.
Another recipe was for lettuce kraut.
For each quart of kraut you will need:
Enough tender greens to fill a wide mouth quart jar
1 tablespoon good quality sea salt
4 tablespoons of whey (optional, if whey is not available use an additional tablespoon of salt)
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.
clipped from: simple-green-frugal-co-op.blogspot.com