I will post this weeks choices in a few minutes - to provide you with more choice and to test how we can manage in this situation of choice, this week you have the choice between Chives or Lovage and Cabbage and Kale. PLEASE pay attention so you make the choices that match each other:)) This will be interesting. AND please pay attention at pickup to get the right box:)) ~ Have a great weekend!
We have been asked if we will participate in a recipe development. Here are the details. If you are interested, go ahead and be in touch with Philip.
About this recipe
I am writing a book on fermented foods made with local ingredients, and am considering including this recipe. I will incorporate feedback from people who test it before finalizing.
If you make the recipe, I’d appreciate your feedback on the following points:
Please send feedback to email@example.com
Spicy fermented nettle
This section includes background on nettles and how to handle them. If you are familiar with these precautions already, feel free to skip straight to the recipe below.
Nettles have a long history of use for medicinal purposes, but many people see them as weeds, or as a nuisance which will quickly take over your garden if you’re not careful.
Sure, you can try to eradicate them, but a more fun (and tasty) solution is to eat them. Over the last few years, people have been re-discovering them, and using them in tasty preparations including nettle pesto and steamed nettle greens. Here is a simple and tasty way to enjoy some fermented nettles.
Before we get into the recipe though, a note of caution.
These greens are called “stinging nettles” for a reason. If you touch their leaves, you will feel a distinct sharp sting that may persist as a tingly or slightly itchy sensation. I confess that I don’t mind this feeling. After the first couple of stings, I get used to it, and even start to slightly enjoy it. Then again, I had a grandmother who lived in the mountains of Greece and would strike her back with nettles, because she said it got her circulation going and helped with her arthritis.
If you want to avoid being stung, wear gloves in the kitchen, and gloves and long sleeves if you are harvesting your own nettles.
And don’t worry about stinging your tongue. Cooking or fermenting the plants will get rid of the sting, and you’ll just be left with tasty greens.
Fermenting vegetables is not like canning or baking – there is a lot of wiggle room when it comes to amounts, so don’t worry too much about the precise measure of any individual ingredient.
Now the magic happens. Leave the jar in a warmish place, or at room temperature. Over the next week or two, the nettles will start to ferment. You may see bubbles forming, and the liquid could spill out, so it’s a good idea to place the jar on a dish.
Open the lid of the jar every day to release pressure and to check that the nettle is submerged. If any has risen to the surface, push it down using clean fingers.
You are unlikely to see any whitish surface mold, but if you do, you can simply skim it off. The submerged contents will still be good to eat.
After a week or so, taste the nettle. The flavours should be deepening and becoming more complex. When the nettle has reached a flavour you like, put it in the fridge. This will stop the fermentation.
Serve as a condiment with dishes such as fried rice, tofu scramble, stir fries, or miso soup. Or pair it with anything else you think might work.
Spicy Fermented Nettles
By Philip Moscovitch