How to Prepare Greens for Gundruk

https://youtu.be/F-wU7IlY9RM

Ingredients

• Portuguese kale, cabbage, mustard greens, or other leafy greens

Instructions

1. Harvest the Greens

   • Pick fresh, healthy greens from the garden.

   • Remove any damaged or yellow leaves.

2. Lightly Wilt (Optional)

   • If transporting the greens, spread them in the sun for 1–2 hours to soften them before packing.

   • If using them immediately, you can skip this step.

3. Wash Thoroughly

   • Wash the leaves well under running water to remove dirt, dust, and insects.

   • Drain and shake off excess water.

4. Dry Until Wilted

   • Spread the greens in a sunny, clean area.

   • Allow them to wilt until they become soft and flexible but not completely dry.

   • This may take 8–10 hours in strong sunlight or up to 2 days in a less sunny location.

5. Break the Fibers

   • Lightly pound the wilted leaves using a mortar and pestle or another suitable tool.

   • Alternatively, slice the leaves into thin strips and pound them gently.

   • This helps release moisture and promotes better fermentation.

6. Pack Tightly

   • Place the prepared greens into a clean jar or fermentation container.

   • Press down firmly to remove as much air as possible.

7. Apply Weight

   • Place a clean weight on top of the greens to keep them compressed during fermentation.

8. Ready for Fermentation

   • Seal the container and place it in a warm, sunny location to begin fermenting.

   • Fermentation time will vary depending on the type of greens and weather conditions.

Notes

• Mustard greens typically ferment faster than kale or cabbage.

• Removing air pockets is important for successful fermentation.

• Properly wilted greens produce better texture and fermentation results.