Leafy Green Kraut

Ingredients

• 2 or more bunches kale, collard, and mustard greens. You can substitute or omit greens to your preference - remember, different greens will cause varying textures and rates of fermentation. Make sure you have enough greens to fill a quart jar. 
• 1-3 tbsp sea salt
• 3 garlic cloves, peeled and smashed. 

Directions

1. In a large bowl combine greens and salt. Massage the leaves with the salt and let rest 10 minutes so that the juices come out of them. 

2. Add half of the greens to a quart jar. Throw in the garlic cloves and pack the rest of the greens tightly on top, pushing them down so that the juices cover them. 
3. Cover tightly and ferment for 3 days, or until they are bubbly and tangy to your liking. Transfer to cold storage.