Fermented Dandelion or Wild Lettuce Kimchi

https://foragerchef.com/fermented-dan...

Right now is the perfect time to gather bitter greens to make some fermented kimchi.

Dandelions are great, and what I use in the video, but this is my favorite thing to make with the tender tops of wild lettuces like Lactuca serriola and Lactuca canadensis which are perfect for harvesting right now. Just make sure to get them before the deer do as they love to strip entire areas of them. I've also made it with Lactuca biennis, one of the bitter lettuces, and it turned out great. Sow thistle tops are ready at the same time and just as good or better than any of the other greens I've mentioned.

This is one of the easiest ferments, and one of the most durable. In the video I show you a jar I forgot about in a box while moving that's been sitting at room temperature for over 2 years and is perfectly good to eat-no mold, no nothing.

Full recipe is linked at the top of the video description.