recipes_for_vegetables/pickled_vegetables/recipes for pickled greens
Sauerkraut
Sauer ruben
Collard sauer rueben
Pak choy sauer rueben
Kohlrabi greens sauer rueben
Brussel sprout greens sauer rueben
Cauliflower greens sauer rueben

Remove leaf rib if fibrous. Cut leaf into 1 inch pieces. Bring enough 
water to a boil to easily cover greens, maybe about 1 gallon for a pound
of greens. Use about 1 to 2 pounds of greens for each quart of finished product. 
Soft greens such as Maruba Santouh Pak Choy need about 36 ounces of greens
per quart of sauer ruben.

Add greens to boiling water on high heat. Leave heat on high until boiling
resumes, stirring. When boiling resumes, cover pan, time 4 minutes. Turn
off heat, pour greens into collander to drain away water. Put greens back
into pan and add cold water and mix to cool. Strain again.

In a separate container mix vinegar, water, and if desired 1 teaspoon salt 
for flavor. 

If no fermentation is desired:
Use 5 percent acid vinegar. For 1 quart sauer ruben use 3/4 cup vinegar. 
For relatively stiff greens such as collard that do not compress easily,
use 1/4 cup water. For soft greens begin by adding no water. 

If fermentation is desired and vinegar is available:
Use 1/4 cup 5 percent vinegar per quart, 1/4 cup water, 1/4 cup starter(about 
ph 3 to 3.5), 2 tablespoons sugar to feed the lactobacillus, and optionally 1 
teaspoon salt for flavor.

If fermentation is desired and no vinegar is available:
Use 1 cup starter(about ph 3 to 3.5) per quart, 2 tablespoons sugar to
feed the lacto bacillus, and optionally 1 teaspoon salt for flavor.

Put some of the greens into the vinegar solution. Stir to wash the
greens in the solution. All should get washed to be sure a relatively 
uniform acid environment will encourage lacto bacillus to multiply and 
discourage spoiling micro organisms. Put the acid coated greens into a
glass jar. The greens should not be tightly packed which might prevent
enough of the acid solution to mix with the vegetable to keep the ph 
sufficiently acid. Lightly push down the greens leaving at least 1 inch
space at the top of the jar, 2 inches if fermenting. 

Pour liquid over greens. Leave 1 inch space at top of jar if 
fermenting, could leave less if not fermenting. If there is not enough
liquid, add water, then pour liquid into a separate container to mix,
pour liquid back over greens.

Put a flexible plastic disk or other flat object into jar to keep greens 
below surface to prevent mold. Place a spacer over disk to keep disk 
submerged. Place lid on jar to hold spacer down and to exclude insects.

Fermentation takes 1 to 4 weeks depending on temperature. Ph should be
3.5 to 3 to prevent spoilage.

To make vinegar, use fruit or 1/4 cup sugar per quart and about 1/4 cup
starter.