Fermented Nettle: A Valuable Workpiece with Minimal Effort

Ingredients:

• Fresh nettle leaves (about 500g)
• 2 tablespoons sea salt
• Water (filtered or spring water, enough to cover the nettles)
• 1 large glass jar with a lid

Equipment:

• Rubber gloves (to handle the nettles safely)
• Large mixing bowl
• Weight (a smaller jar or a clean rock)
• Cheesecloth or a clean kitchen towel

Instructions:

1. Preparation:
   • Safety First: Wear rubber gloves to handle the nettles, as they can sting. The stinging sensation is neutralized after cooking or fermenting.
   • Harvest and Clean: Pick fresh nettle leaves from a clean area (away from roads and pollutants). Rinse them thoroughly under cool water to remove any dirt or insects.
2. Salting the Nettles:
   • Place the nettle leaves in a large mixing bowl. Sprinkle the sea salt over the nettles and massage them gently with gloved hands. The salt will help to draw out moisture and begin the fermentation process.
3. Packing the Jar:
   • Transfer the salted nettles to the glass jar, pressing them down firmly with your hands or a spoon. This helps release more liquid and removes air pockets. Leave about an inch of space at the top of the jar.
   • If the nettles are not fully submerged in their own juices, add a small amount of water to cover them completely. The nettles must be submerged to prevent mold growth.
4. Weighing Down the Nettles:
   • Place a weight on top of the nettles to keep them submerged. You can use a smaller jar filled with water or a clean rock. Alternatively, you can use a fermentation weight if you have one.
5. Covering and Fermenting:
   • Cover the jar with cheesecloth or a clean kitchen towel to allow air circulation while keeping dust and insects out. Secure the cloth with a rubber band or string.
   • Place the jar in a cool, dark place (ideally between 60-75°F or 15-24°C) to ferment. Check the jar daily to ensure the nettles remain submerged and to remove any scum that forms on the surface.
6. Fermentation Time:
   • Fermentation time can vary depending on the temperature and your taste preference. Generally, it takes about 5-10 days for the nettles to ferment. Taste the nettles after a few days to see if they have reached your desired level of tanginess. They should have a pleasant, sour taste.
7. Storing the Fermented Nettles:
   • Once fermented to your liking, remove the weight and replace the cloth with a regular lid. Store the fermented nettles in the refrigerator, where they can keep for several months.

Serving Suggestions: Fermented nettles can be used as a condiment, added to salads, mixed into sauces, or enjoyed as a side dish. They provide a unique tangy flavor and are packed with nutrients.

Enjoy your valuable workpiece with minimal effort! Fermenting nettles is a simple way to preserve this nutritious plant and enjoy its benefits year-round.