Dill Purslane Sauerkraut
Created by our Apprentice, Angela!
Ingredients
2 cups fresh purslane, thoroughly washed, coarsely chopped
½ tablespoon salt
2 teaspoons dried dill
INSTRUCTIONS
- In a large mixing bowl, combine all ingredients together. Massage purslane into salt and dill for 3-5 minutes. Pack an empty pint-sized mason jar with massaged and herbed purslane up to the shoulder line (where the jar starts to curve). Fill water till shoulder of jar. Cap jar and store in a cool, dark space for 7-14 days. Sauerkraut will be ready when jar lid has domed at the top, pressure has built and the top will be rounded. Open with caution as the pressure can be strong.
