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RECIPE: LACTO-FERMENTED COLLARD DIP

Recipe: Lacto-Fermented Collard Dip


Rated 5.0 stars by 1 users

Any dark leafy green would work well in this delicious recipe. Young spinach works well, too. This dip is great with corn chips or baked wheat crackers.


15 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt







Ingredients:

  • 8 cups fresh, young collard leaves, washed and coarsely chopped
  • 4 cloves garlic, peeled
  • 1-1/2 tsp. sea salt
  • 3 Tbsp. whey
  • Filtered water, as needed


Instructions:

  1. Steam collards over lightly salted water until just cooked. Drain collards and cool completely.
  2. Place the cooled, cooked collards, garlic, salt and whey into a blender or food processor. Pulse the mixture until blended but still slightly chunky.
  3. Transfer the dip to a sanitized, wide-mouth quart jar. Add more water if necessary to cover, but packing it down with a spoon will bring up the juices. Cover with an airlock lid or a normal lid and set it out to ferment for 2-3 days on the counter, at room temperature, away from drafts and direct sunlight.
  4. Place the dip in cold storage and it will keep for many weeks.