To ferment nettle, mix 5 g of salt per 100 g of fresh greens. After chopping or grinding the nettle, let it sit in a warm place with the lid ajar for about three days. Then seal the jar tightly and refrigerate for another three to four days. The resulting pickled nettle can be used as a dressing for soups, salads, toast spreads, or combined with cottage cheese and potatoes. If you prefer a quick, non‑fermented version, simply refrigerate or store the nettle in a cellar with the lid closed; it will become a salty green suitable for adding to green cabbage soup or fermenting with sorrel. Note that nettle is a hemostatic agent and may be contraindicated for certain conditions.
