Indulge in the versatile and flavorful world of fermented whole leaf preserves with this simple and flexible recipe. Whether you have an abundance of fresh leaves or want to experiment with different varieties, this method allows you to preserve their texture and shape while enhancing their flavor through fermentation. These preserved leaves can be incorporated into various dishes, such as salads, stir-fries, or pasta, adding a unique and tangy twist to your culinary creations. With the ability to store them for up to a year, you’ll have a delightful addition to your pantry that can be enjoyed throughout the seasons.
Discover the endless possibilities that fermented whole leaf preserves bring to your culinary creations. With the ability to customize the flavors by using different types of leaves and adjusting the fermentation period, this recipe allows you to embark on a flavorful journey. From adding a tangy bite to salads to incorporating these preserved leaves into your favorite dishes, you’ll appreciate the depth of flavor and convenience that fermented whole leaf preserves offer. Enjoy the process of fermentation and relish in the rewards of this preserved delight that will elevate your meals throughout the year.
INGREDIENTS:
- Any quantity of leaves, in ¼-pound bunches
- ¼ teaspoon unrefined sea salt per bunch
INSTRUCTIONS:
- Lightly sprinkle the leaves with salt, ensuring you can taste it. Massage the salt into the leaves, gently bruising them and causing them to darken. There’s no waiting time for the brine to develop. Note that the leaves will shrink in size, but this is normal and concentrates their flavor.
- Press the leaves firmly into a crock or jar. As you do so, a small amount of deeply colored liquid will be released. Tamp down the leaves to remove any air pockets. Then, place an appropriately sized ziplock bag (a quart-sized bag works well for a wide-mouth jar) on top of the ferment. Press the open plastic bag down onto the top of the ferment, ensuring it covers the leaves. Fill the bag with water, seal it, and use it as a weight.
- Set the fermentation vessel on a baking sheet and place it in a cool location nearby, away from direct sunlight. Allow the leaves to ferment for 7 to 10 days. During this period, check daily to ensure the leaves remain fully submerged.
- You may notice the presence of scum on the surface, which is generally harmless. However, if any concerns arise, refer to the appendix for further guidance. As the fermentation progresses, the leaves will take on a deep green, wilted appearance. Taste-testing can begin after the first week, and you’ll find that the sourness is less pronounced compared to the saltiness. If you desire a more acidic flavor, continue fermenting for a longer period.
- Transfer the fermented whole leaf preserves to small jars, tightening the lids securely. Leave as little headroom as possible in the jars, and press a small round of plastic wrap or wax paper directly onto the top of the ferment in each jar to minimize air exposure. Store the jars in the refrigerator, where these preserves will maintain their quality for up to 1 year.
