Ethiopian-Inspired Collard Ferment

In Ethiopian cuisine, there is a popular dish called gomen, which consists of stewed collard greens. This dish is traditionally flavored with various herbs, and we have experimented with the quantities to create our own unique recipe. The result is a spicy and flavorful ferment that can be enjoyed as a side dish with lentil or lamb stew.

Yield: About 1 quart

Fermentation Vessel: 1 quart or larger

Technique Used: Relishes, Chutneys, Salsas, and Fermented Salads

INGREDIENTS:

• 2 bunches (about 1½ pounds) collard greens
• 1–1½ teaspoons unrefined sea salt
• 5 cloves garlic, minced
• 2 jalapeños or other hot chiles, minced
• 1 large onion, chopped
• 2–3 tablespoons finely grated fresh ginger
• ½–¾ teaspoon ground cardamom

INSTRUCTIONS:

1. Rinse the collard leaves and remove the stems.
2. Place the leaves in a pile and roll them into a tight bundle.
3. Slice the collard greens thinly and transfer them to a large bowl. (Note: Rolling the leaves makes it easier to get a thin slice.)
4. Sprinkle 1 teaspoon of salt over the collard greens and work it in with your hands.
5. Taste the collard greens and adjust the salt if necessary. It should taste slightly salty without being overwhelming. Add more salt if desired.
6. The collard greens will release some brine at this stage, although not as much as cabbage.
7. Add the minced garlic, minced jalapeños or hot chiles, chopped onion, grated fresh ginger, and ground cardamom to the bowl with the collard greens.
8. Toss and massage the ingredients to ensure everything is well mixed. The brine will start to build up at the bottom of the bowl.
9. Press the collard green mixture into a jar or crock, making sure to pack it tightly.
10. More brine will be released as you press down the vegetables, and the brine should be above the veggies.
11. Place a quart-sized ziplock bag on top of the ferment and press it down onto the surface.
12. Fill the bag with water, seal it, and use it as both a follower and weight.
13. Set the jar or crock aside on a baking sheet in a location out of direct sunlight but nearby for 5 to 10 days.
14. Check the ferment daily to ensure the vegetables remain submerged. If necessary, press down on the vegetables to bring the brine back to the surface.
15. It is normal to see some scum on the surface, which is generally harmless. Refer to the appendix if you have any concerns.
16. On day 5, you can start testing the ferment to see if it’s ready.
17. The flavors should have mingled, and the taste should be mildly acidic.
18. Store the ferment in the same jar or transfer it to a different one if you used a crock.
19. Make sure to tamp down the collard greens to ensure they are fully submerged.
20. Screw on the lid and store the jar in the refrigerator.
21. The Ethiopian collard green ferment can be kept refrigerated for up to 6 months.
22. Enjoy your flavorful and spicy Ethiopian collard green ferment as a side dish or accompaniment to various stews and dishes!