My first post - so please be gentle. I've received the daily email for years and this is the first one I've been brave enough to post on.
Apologies if its an ancient thread, and has been covered before.
The bitterness of dandelions and the suggestion of using acid to negate the bitterness had me thinking of fermentation and Kimchi.
Someone already had the same idea:
https://www.aforagershome.com/blog/2018/5/27/dandelion-leaf-kimchi
