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Did you know that sweet potato leaves are edible? They are not only packed with nutrition but can also be transformed into a culinary secret weapon! In this video, we're harvesting and preserving an abundant fall crop: sweet potato leaves! While many gardeners throw these leafy greens into the compost, we'll show you a simple, two-ingredient process to pickle and ferment them into a savory condiment that tastes like a "soy sauce on steroids." Join us at East by West Farms as we walk you through the entire process: Harvesting and Prepping: Learn the best way to separate the leaves from the thick stems (which we'll reuse to condition our new garden beds!). The Ancient Art of Pickling: See how to properly wash and mix the leaves with simple sea salt for fermentation. DIY Fermentation: We'll demonstrate how to use both a traditional Chinese pickling jar and a common Mason jar to create the perfect anaerobic seal. Flavor Experiment: Watch as we add a fragrant secret ingredient—fresh lemongrass—to create a small, experimental batch. Storage and Use: Get tips on how long to let the leaves ferment and how to store your finished pickled leaves to achieve a more profound, complex flavor. If you're a Texas gardener—or live anywhere sweet potatoes grow profusely—this is a must-try recipe to use up that end-of-season bounty! Hit that subscribe button and let us know in the comments if you've ever tried fermenting sweet potato leaves before! Ingredients Used: Sweet Potato Leaves Sea Salt Optional: Fresh Lemongrass Don't forget to check out our previous video on how to harvest and cook with sweet potato leaves! • Don't Throw away your Sweet Potato Leaves 00:00 - Start 00:21 - Introduction 01:03 - Separate the Stems 03:24 - The Result 05:08 - First Wash 07:43 - Second Wash 08:45 - Mason Jar 09:16 - Chinese Pickle Jar 10:12 - Pickling with a Mason Jar 10:44 - The Pickling Process 13:40 - Second Batch 15:55 - Seal the Jar 17:33 - What to do Next 18:34 - Summary