Lemon spinach from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 327) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for grape leaves.

  • Ganga108 on January 14, 2026

    I used this as inspiration for fermenting beetroot leaves. The chopped leaves and stems are massaged with the salt. I added from my garden some purslane, mallow leaves, flat leaf chives, heads of fennel flowers and ones of unripe fennel and ripe parsley seeds. Also some chilli, and left out the oregano.

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