Wild mustardkraud
Equipment
- 1 pot
- 1 Fermentation jar
- 1 weight
Ingredients
- 100 grams mustard leaves (we used black mustard, but it could be some other Brassica)
- 2 grams salt
Instructions
- Wash mustard leaves and put them into a pot.
- Add salt and squeeze leaves so the juice will come out.
- Wait 20-25 min and squeeze the leaves again.
- Transfer the leaves into the fermentation jar.
- Put a weight so the leaves are submerged in their juices. Close the jar and leave for fermentation for 7 days (or longer).
