Naturally Fermented Swiss Chard Stems

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Don’t throw away those beautiful and colorful chard stems! Instead, use this easy recipe to make fermented swiss chard stems. Slice them and use them like you would use a pickle!


  • 300 grams chard stems
  • 500 grams water
  • 24 grams salt


  1. Cut the stems from the Swiss chard leaves and rinse them well in cool water.
  2. Dissolve the 24 grams of sea salt in 500 grams of water.
  3. Cut the stems to to fit in the jar. You can cut them in small chunks, or cut them to the height of the jar allowing room for a fermentation weight.
  4. Add the stems to the jar, and fill the jar with the water and salt mixture.
  5. Place your fermentation weight in the jar and make sure the weight and all of them stems are submerged in the salt brine.
  6. Place the lid on the jar and secure it closed.
  7. Allow for fermentation at room temperature for 3 to 4 weeks.
  8. During the first few days, expect a lot of carbon dioxide production. You will need to gently open the jar lid to let some of the gas out daily. At the one week mark, you should notice the bubbles decreasing and eventually stopping completely.
  9. After 3-4 weeks of fermenting, store the fermented chard stems in the fridge. You can check the pH with a pH strip to make sure it is below 4.