All spinach, or combine with other greens. This is a good way to keep greens for longer than they would keep in the fridge, while still being able to benefit from them nutritionally. In fact, you’ll get a bigger boost than just eating the greens alone, as the probiotics and enzymes from the fermentation will increase the nutritional value. Whey here does not mean the powdered whey sold for protein powder. It’s like the liquid left over from draining yogurt, for one. Our recipe blog has several recipes that give directions for making whey.
12 – 16 c chopped spinach and/or other greens, stemmed if necessary
1/2 T sea salt
4 – 6 cloves garlic, finely chopped
1 fresh chile pepper, stemmed and seeded or 1/2 t crushed red pepper flakes, or to taste, optional
1/4 c whey or another 1/2 T salt
1/2 lemon, seeded if you like, and cut into wedges or slices
1. Put chopped spinach in a large bowl with the salt. Mix with your hands and gently massage the greens for a minute. Don’t squeeze hard. Cover with a towel or plate and allow to sit for about half an hour. The salt will pull moisture from the spinach and the greens will start to condense. You can massage a few more times if you like.
2. Add the remaining ingredients and mix well. Pack into a quart jar or other container. Leave about an inch headspace. Cover tightly. Let ferment at room temperature for 2 or 3 days. Try after 2 and see if you like the flavor. You may want to keep it out even longer, though if the ambient temperature is high, it may sour. Refrigerate when you like the taste. It will continue to ferment in cold storage, albeit much more slowly, but it probably won’t last too long.