Fermented/Pickled Kale Tops

Directions

• Prepare your jar. Personally I did this in a 750ml kilner jar but any jar with a lid will do! Give it a good clean and dry ready to be filled with your kale tops.
• Wash the kale tops and pop them in the jar, no chopping required.
• Fill a jug with 650g water and add your salt. Give it a good stir to make sure it is fully dissolved before adding the pepper.
• Pour the contents of your jug into you jar full of kale tops.
• Get a cabbage leaf and rip a section of it off to cover the contents within the jar. Add a washed pebble to the top of this. At this point, all of your kale tops and ALL of the cabbage leaf should be submerged under the salty water.
• Pop the lid on and leave in a warm, dark place for 1 week.
• After one week, taste the kale tops to see what the texture is like. Personally, I allow it to ferment until it is just slightly more crunchy than I want it to be in the end.
• Once you have reached this point, pour ¼ of the water out and replace with apple cider vinegar. Replace your cabbage leaf and pebble and leave for another 3 days.
• After this, simply remove the pebble and cabbage leaf and pop it in the fridge or a cool room to stop the fermentation. Your kale tops are now preserved and ready to be eaten or stored!