Comment fermenter l'ortie de mai ! Pièce de valeur avec un minimum d'effort👌

Description :

The video explains how to ferment 100 g of green vegetables, specifically nettle, using 5 g of salt. The nettles are packed into a one‑liter jar, left to ferment for about three days in a warm place with the lid slightly ajar, then refrigerated for another three to four days. The resulting fermented nettle can be used as a vinaigrette for soups, salads, or spread on toast, and can be paired with cottage cheese, potatoes, etc. The presenter also mentions that you can crush the nettles or leave them whole, and that if you skip fermentation you can simply refrigerate the jar for a salty nettle without the characteristic fermented flavor. Finally, the narrator cautions that nettle is contraindicated in certain conditions because it is a haemostatic agent, and notes that it is often added to green cabbage soup and fermented with sorrel.