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Recipe: Lacto-fermented Spinach

Rated 3.3 stars by 4 users

Fermentation modifies the sometimes bitter taste of spinach, making it more sour and salty instead. The lemon adds a fresh bright flavor.

15 minutes

35 minutes



Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit


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

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt


Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.



  • Enough spinach to tightly fill a wide-mouth quart jar, rinsed lightly, stems removed
  • 5 cloves garlic, minced fine
  • 2 tsp. sea salt
  • 1 cup unfiltered water
  • 1 Tbsp. whey or brine from a previous ferment (optional)
  • ½ lemon with peel, thinly sliced


  1. Cut the spinach into strips, a bit wider than those you would cut for sauerkraut.
  2. In a large bowl or crock, layer salt with spinach and garlic, tossing them together with your hands.
  3. When it is all in the bowl, press the ingredients down a bit with a fist; cover the bowl lightly with a towel. Allow the bowl to sit for 15 to 30 minutes to let the juices begin to draw and blend.
  4. Take the towel off now and again to pound the spinach down with clean hands, a Cabbage Crusher or similar utensil.
  5. Begin packing handfuls of the salted spinach into a clean quart jar. Periodically add a slice of lemon, layering and pressing the lemons and the spinach into the jar.
  6. Once the jar is filled with the spinach mixture and the lemons, pour water in slowly, only adding enough to bring the liquid level up to 1 inch away from the mouth of the jar.
  7. Cover jar with a clean lid. Ferment at room temperature for 2 to 3 days, burping and pressing down the spinach daily.
  8. Transfer to cool storage.

    download our lacto-fermentation guide and recipe book