How to Ferment Purslane

Choose an appropriate container. For large quantities of purslane, choose 1- to 3-gallon containers made from glass, stone, ceramic or food-grade plastic. These materials are nonreactive and will not be affected by the fermentation process. For quantities less than 5 pounds, large canning jars can be used. For successful fermentation, the pruslane must be kept in an oxygen-free environment, so a tight-fitting lid is essential. If no lid can be found, jars or crocks can be covered with glass pie pans or dinner plates.

Cut the purslane into 1- to 2-inch stalks. Pack the stalks tightly into the chosen container, filling it to within 2 inches of the top.

Pour 2 quarts of water in a large sauce pan. Add 1 cup of salt and stir well. Place the mixture over medium heat and stir until all of the salt is completely dissolved. This solution is known as brine.

Transfer the salt water to the containers, pouring it slowly over the purslane. Make more brine if needed to ensure all of the stalks are completely submerged.

Cover the containers and place them in a cool, dark place. Let the purslane rest for 24 hours and then visually assess the stalks. Remove the lid from the container and add more brine, if needed, to cover the shoots. Replace the lid and store the purslane for at least one week before eating. Fermented purslane can be safely kept in brine for up to six months.