Fermentation Support Forum

Not one to go by the good advice of others when I can just blindly improvise and see what happens, I made several quarts of kraut today and added a crushed up bag of frozen kale to the mix.

Mostly for the extra nutrition, since I don't really like the taste of kale.

I did bother to look it up on the web and saw that someone mentioned blanching kale before fermenting with some backslop, so I figured frozen and crushed would do just as well.

I'll respond to myself when I see how it's doing.

I'm sure it'll be fine. Spinach in kimchi just vanishes, but kale is much more physically robust.

Visually it's very nice, little bits of dark green in the red and white cabbages. Someone said to remove the stems, but I just made sure they were mostly broken into short pieces.

Everything is bubbling away already this morning, so I'm happy.