Spring is sprung and we have cup plant and lamb’s quarters in our backyard, with goldenglow within an easy hike (soon to join our other natives around the house). In honor of this wealth of native edible greens, we are doing a rerun of an earlier posting on the making of kimchi, or fermented Korean vegetables, from whatcha got around ya. It’s easy, it’s tasty, and, with wild ingredients for the asking, it’s almost free! Plus, it can made in hundreds of variations—just check the web for recipes and switch in your own ingredients and preferences for spiciness, etc. (I would imagine that an enterprising person could adapt this to make a native greens sauerkraut without too much difficulty.)
So here’s the link:
Go thou and ferment likewise.