We’ll try the pickling method in An Early Meal, but for now, this is what we did.
- A good-sized bunch of purple curly kale
- Pickling broth
- Quart bottle
- Trim kale.
- Cut off stems.
- Stack leaves into each other and roll up.
- Gently ease the roll into the bottle.
- Place a slice of onion on top as a “cork”.
- Fill with pickling broth.
- Let stand in the fridge for at least a week.
Recipe from An Early Meal – Lejre, Pickled Turnips from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.76
- 1kg turnips
- 150G wild leeks
- ¾ tsp salt
- 5dl soured milk, or natural yoghurt (should produce about 2 ½ DL of whey)
- Sieve the soured milk through a sieving cloth (cheese cloth); make sure you collect the why that runs off (leave it like this for at least 4 hours).
- Clean and cut the vegetable and leek.
- Make layers of vegetables, leek and salt. Make sure you press them tightly together.
- Pour about 1 ½ to 2dl of whey over it.
- Place a wooden disk, a plate, or something that that is relatively tight in comparison to the vessel on the vegetables and place a heavy weight on top – you want to press them together.
- Check after one hour to make sure that the vegetables are releasing their juices. If not, you should add some weak brine (1 pinch of salt/dl water)
- Leave it at room temperature for a week. Check the vegetable after 4 days, they should have a sharp smell.
- After about a week, the vegetables should be stored somewhere colder for another two weeks.
- Pour both vegetables and brine into a clean jar with an airtight lid. This should keep for about 4 weeks if kept cool.
- This method can be used to pickle other vegetables, like kale.
Page created and published 10/15/21 (C) M. Bartlett (Some parts otherwise copyright)
Last updated 12/2/21