Purslane & Carrot Ferment

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?


3 - 4 oz. purslane, bottom 1/2" stalk trimmed off
1/3 cup cut carrots
3 - 4 small cloves of garlic, peeled
2 teaspoons Celtic Sea Salt®, or similar quality sea salt
1-1/2 cup filtered water

1. Prepare the brine by dissolving salt in the filtered water. Set aside.
2. Place the rest of the ingredients in a pint-size, wide-mouth mason jar.
3. Pour brine into the jar.
4. Place your Kraut Source unit on and allow to ferment for 7 - 10 days.
5. When ready, remove the Kraut Source, and replace with the standard mason jar and ring. Store in the refrigerator.
    (Consume within 2 weeks.)