Today I made my third batch of homemade sauerkraut. My recipe today included: cabbage, onions, jalapeno’s, garlic and stinging nettles (blanched), sea salt. It is making my mouth water already. I love the idea of using free to forage, stinging nettles. I have been doing A LOT of reading up on this wonderful springtime veggie which can be used much like spinach or kale in recipes. I had about a pound of nettles, using tongs, plunged them into boiling salted water for five minutes. I put them immediately into a bowl of ice water to stop the cooking and retain their green color. Cooking them had a wonderful earthy aroma. I squeezed out the excess moisture. Chopped up a bit of it and added it to my mixture of chopped cabbage, onions, jalapeno’s, garlic, and sea salt. I don’t have exact measurements- I just eyeballed what sounded good to me, tasting as I was mashing. I added more water to cover the kraut. It is sitting in my kitchen in a warm spot. I can’t wait to eat this! My next adventure in cooking with nettles will be making a cold soup, much like I had a couple years ago at a foodie event in Seattle, made by a local chef. It truly is a treat and a delight to eat local foods.
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