Fermented Swiss Chard Stems
Lacto-fermented Swiss chard leafstalks, requiring just two ingredients, offer a simple and tangy probiotic snack.
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Instructions
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Wash chard and separate the leafstalks from the greens.
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Chop the chard stems crosswise into 1/2 to 1-inch pieces and place them in a clean glass jar.
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Cover the chard with non-chlorinated water, filling the jar to the top, then loosely screw on the lid to keep the pieces submerged.
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Place the jar on a plate and leave it at room temperature for 24 hours.
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After 24 hours, check for fermentation signs such as bubbles or a light sour smell. If fermentation has not begun, reseal and check daily, adding water as needed, until signs appear (typically 1 to 4 days total).
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Once fermented, transfer the jar to the refrigerator to slow down the process; consume within 3 months for optimal flavor, though it keeps for 6 months.