torlesse wrote:

> Hi,
> Does anyone know if you can use saurkraut-type recipes for dark-green
> lettuces, or has anyone come across any non-brined (vinegar) recipes
> for lettuce? Any help would be great thanks,

not lettuces, but dark leafy greens such as chard or mustard, spinach
too, can be fermented for kim chi.

B/