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In a quart canning jar, combine the ingredients - layering the garlic and onions between the greens. Sprinkle with salt as you layer... you want a 2% brine (which is .64 oz of salt).
Pound the greens down until they start to release their own juices. If you mash them enough, there will be enough juice to cover the contents of the jar. If not, top off with a little water.
Lay a fermentation weight in the top of the jar to keep everything submerged, or use a jelly jar in the mouth of the quart canning jar.
Top with an airlock, and allow to ferment anywhere from 2-7 days until it tastes the way you like. Then move to the refrigerator to slow fermentation.