One of the most delicate and unique ferments I’ve made, as close to a divine taste as I’ve come in the world of fermentation. Not to exaggerate… but seriously, this is something special.
Harvest a large bundle of sorrel – sheep sorrel, garden sorrel both work equally well, other sorrels would probably work too. Place the leaves whole in a spacious bowl and cover with a 6% salt solution (60g salt per liter of water), weigh them down with a plate to ensure the leaves are fully submerged. The next day, when the leaves have softened a bit, rinse them off and pack them into a glass jar (the salting process makes this easier), cover with a 2% salt solution (20g salt per liter of water), add a teaspoon of brine from something lacto-fermented, and put on the lid. Leave at room temperature for two days, then move to a cool place. It will be ready for consumption after 4 days. The unopened jar can be kept in the refrigerator for many months. The taste is very unique and can be used on anything from carpaccio to strawberries and crème fraîche.