Ferment May nettle! Valuable workpiece with a minimum of effort👌

For every 100g of greens - 5g of salt. Usually the weight of pickled greens corresponds to the volume of the container, i.e. 1 kg of fresh nettle will go to a liter jar.
Fresh herbs are fermented for about 3 days in a warm place with the lid ajar, then the jar should be put in the refrigerator for 3-4 days, closing the lid tightly. After - nettle can be eaten as a dressing for soups, salads, spreads on toast, combined with cottage cheese, potatoes, etc.
For fermentation, you can grind the raw materials, as I do, or you can leave the nettle with whole branches, cutting it in the process of cooking. I like the slicing option.
If you don’t want to go through the process of fermentation and sourdough, then you can immediately put the jar of greens in the refrigerator or in the cellar, tightly closing the lid. It will turn out just salty nettle without the characteristic taste and smell of fermentation.
Always remember that nettle is contraindicated in certain diseases, because it is a hemostatic agent. We eat it mainly in the form of an additive to green cabbage soup and ferment it with sorrel.