Fermented kale

Kale, Table salt, Garlic, Fresh thyme (thymus), Lemon zest, Black pepper, Chile, Cumin, Water

Clean the kale (200 g) from the tough stems. Set aside one large leaf, and cut the remaining leaves into strips 5-10 mm thick. Transfer to a bowl, add salt (4 g), and squeeze with your hands until the leaves soften and release their juice.Mix in chopped garlic (5 g), thyme, lemon zest, black pepper, chili, and a little cumin. Pack the mixture into a jar, leaving 1-2 cm from the top, and press down well. Cover with the reserved leaf. If there isn't enough brine, dissolve 1 g of salt in 50 ml of water and add a little more.Close the jar, place it on a tray, and leave it to ferment at room temperature for 5-7 days. When the taste becomes sufficiently sour, move the jar to the refrigerator.

Clean the kale (200 g) from the tough stems. Set aside one large leaf, and cut the remaining leaves into strips 5-10 mm thick. Transfer to a bowl, add salt (4 g), and squeeze with your hands until the leaves soften and release their juice.

Mix in chopped garlic (5 g), thyme, lemon zest, black pepper, chili, and a little cumin. Pack the mixture into a jar, leaving 1-2 cm from the top, and press down well. Cover with the reserved leaf. If there isn’t enough brine, dissolve 1 g of salt in 50 ml of water and add a little more.

Close the jar, place it on a tray, and leave it to ferment at room temperature for 5-7 days. When the taste becomes sufficiently sour, move the jar to the refrigerator.