Known as a common weed around the world, purslane should really be enjoyed as a delicacy on our dinner tables. After all, Gandhi claimed it as his favorite food.
Purslane has a pleasant crunchy texture and mild lemony flavor, which makes it nice to eat raw, or cooked.
But fermenting it makes it even better!
Nutrition wise, this jade-green succulent plant provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium, and phosphorus. Impressed?
This recipe is for a pint-size mason jar
- 1-1/2 cups (360 ml) filtered water
- 2 teaspoons (10 ml) sea salt
- 3 - 4 oz (85 - 113 g) purslane, bottom 1/2 in (1.75 cm) stalk trimmed off
- 1/3 cup (80 ml) cut carrots
- 3 - 4 small cloves of garlic, peeled
1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make brine. Allow to cool before using.
2. Place the rest of the ingredients in a pint-size, wide-mouth mason jar until they reach the shoulder of the jar. Pour brine into the jar.
3. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool spot, away from direct sunlight.
4. When the vegetables have achieved a taste to your liking, remove Kraut Source, and replace with the standard mason jar lid and ring. Transfer to the refrigerator.