A vibrant wild ferment bursting with seasonal greens, roots and warming spices. Cheryl’s Wild Greens Kraut combines wild garlic, nettles, dandelion leaves and Herb Robert with cabbage, apple, fennel and ginger to create a tangy, gut-friendly ferment packed with flavour. A delicious way to preserve the abundance of spring while supporting a healthy microbiome. 🌿✨

Ingredients

• 1 small white cabbage, finely shredded
• 1 large handful wild garlic, chopped
• Small handful Herb Robert, chopped
• Small handful dandelion leaves, chopped
• 1 handful nettles
• 1 carrot, grated
• 1 apple, finely chopped or grated
• 1 small fennel bulb, finely sliced
• 1 thumb-sized piece fresh ginger, grated
• 1 tsp turmeric
• ½ tsp black pepper
• 1–2 tsp Korean chilli flakes
• Splash of orange juice
• Salt (2.5% of the total weight of prepared ingredients)

Method

1. Finely chop, grate, or shred all ingredients and place into a large bowl.
2. Scrunch the nettles inside a tea towel first to remove the sting, then chop and add to the bowl.
3. Weigh the prepared ingredients. Calculate 2.5% of that weight in salt and add it to the bowl.
4. Add the turmeric, black pepper, Korean chilli flakes, and a splash of orange juice.
5. Massage everything thoroughly with clean hands for several minutes until softened and releasing plenty of liquid.
6. Pack tightly into a clean jar, pressing everything firmly down so the vegetables stay submerged beneath their own juices.
7. Leave at room temperature for 3–5 days to ferment, depending on temperature and taste preference.
8. Once pleasantly tangy, transfer to the fridge.

Use as a side, topping, or gut-friendly addition to meals.