When I ferment vegetables I always feel that I am making medicine because the fermentation process fosters the same bacteria and yeasts that keep our digestive systems strong. This in turn keeps our immune systems strong.
Fermented Escarole has the added benefit of being a bitter green that supports and detoxifies the liver. Escarole has a naturally bitter flavor, mild when young, stronger when older.
It is easy to start from seed in the garden, doesn't need much attention, can sit in the bed a long while till you need it and stores well in the fridge. The young leaves are good in salad, older leaves are great in a stir fry, especially with garlic.
After fermenting I find that it is still a bit tough to completely chew so I scoop out the leaves, run them through the blender while adding enough brine to bring it to the consistency I like. I add it to salad, beans and have it with meat or fish.
Freshly washed and ready to chop for fermenting
In the jar, ready for fermenting for 3 days at room temp and 2-3 weeks in fridge