If you’ve ever brushed against stinging nettles and regretted it for the next ten minutes, this one’s for you — once fermented, the sting is completely gone.
Ingredients
- 2 lbs fresh nettles (about 1kg), gloves recommended for harvesting
- 1 tablespoon sea salt per 2 lbs nettles
Method
- Pack nettles into a wide-mouth mason jar like sauerkraut — tight, with salt.
- Press down until brine rises above the leaves.
- Seal loosely with a cloth and leave at room temperature 3 to 5 days.
The result sits between spinach and sauerkraut — earthy, slightly tangy, and packed with beneficial bacteria. Stir into soups, serve as a side, or blend into a dressing. If you forage your own nettles, the cost is zero.
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