Recipe: Lacto-fermented Chard Stalks

Dill is such a simple yet powerful addition to any veggie ferment, and so it is in this breeze of a recipe. Save the stalks from Swiss chard and make this delicious fermented snack. Beet green or spinach stalks also work well in this recipe.


  • 1-3 Tbsp. sea salt
  • 1 quart filtered water
  • 1 large bunch swiss chard
  • 1 small sprig dill
  • 1 tsp. red pepper flakes (optional)


  1. Prepare a brine by dissolving salt in 1 quart filtered water.
  2. Slice the stalks away from the leafy greens of the chard. Chop the chard stalks into the desired sizes, from little chunks to long, pickle-like spears.
  3. Put the dill and red pepper flakes into the bottom of a clean and dry quart jar. Put the chard stalks in, stacking them like pickles, if desired.
  4. Fill the jar with brine, enough to cover the chard stalks but leaving at least 1 inch headspace in the jar. Cover with an airlock fermentation lid or regular, closed tightly.
  5. Place the jar in a cool place away from drafts and direct sunlight for 24 hours, tasting the chard once it starts to ferment, and monitoring it daily. Water may need to be added to keep the chard submerged during the fermentation period.
  6. Ferment 2-5 days at room temperature. Once chard is fermented to desired taste, place a lid on the jar and store in the refrigerator. The chard stalks will keep for up to 2 months in the refrigerator.