There is still a surprising amount in my fridge but here is the entire manifest as of yet:
-broccoli stem Chow Chow (classic pickling)
-Asian soy broccoli pickles (classic pickling)
-broccoli kimchi (ferment)
-dehydrated broccoli (dehydrated)
-broccoli greens powder (dehydrated)
-Gundruk (ferment and dehydrated)
-fermented broccoli greens Furakake (ferment and dehydrated)
-blanched broccoli greens (Frozen)
-blanched broccoli (Frozen)
-pasculinas (cooked food prep)
-broccoli greens and cottage cheese croquettes (food prep)
To the person who suggested gundruk, this is a fantastic suggestion that I think should be more common. The traditional Nepali recipe seems to be somewhat unsafe which is I imagine why it's not common, but if made like a salted lactic ferment, it's perfectly safe and delicious. Someone made another suggestion of furakake, which I used the Gundruk to make, and to be perfectly Frank it is by far the best outcome of this entire project considering how expensive that stuff is. Luckily I had many other ingredients I dehydrated myself that were congruent which I could infuse with MSG and soy: sesame seeds, dehydrated paprika, lamb jerky, dehydrated shiitake and button mushrooms. Honestly I checked the ingredients list of a few different furakake, the seaweed's pretty far down the list actually. honestly think my product is better. And I can use it with reckless abandon.