Brian Mailman wrote:

> 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,

Always remember the story of the farmer that tried to make sileage from
discard lettuce. Wouldn't work, too watery.
Fresh whole Milk has a lower percentage of water than lettuce. The fats,
milk solids including proteins etc, make up the rest.

Cheers
Ed