Chard Stems & Carrots
Makes 24 ounces (1.5 pints); Prep 20 minutes;
Ferment 5–7 days
For a pretty look, buy small carrots that still have
their green tops attached, and trim the tops down
to ¼- to ½-inch. These fermented veggies taste
great as an addition to a Bloody Mary or veggie
tray, or on top of a Cuban sandwich. Also, use
them to jazz up scrambled eggs, salads, rice,
quinoa bowls and tabbouleh.
1 tablespoon fne sea salt (Celtic or Himalayan
2 cups cool water
1 teaspoon red chile fakes
1 tablespoon dried dill or 1– 2 sprigs fresh dill
2 bunches organic rainbow chard, leafy greens
3 small to medium-sized organic carrots,
washed, not peeled, and halved lengthwise
1. Dissolve salt in 2 cups cool water to form brine.
Place chile fakes and dill in a 24-ounce glass
mason jar or other sterilized glass vessel. Cut
chard stems into long spears and remove any
leaves. Cut ¼ inch off end of chard stems.
(TIP: Measure the height of the jar against the
chard stems to ensure they ft with at least an
inch of headspace. Remember you’ll need to
cover the stems with brine.)
2. Arrange halved carrots and chard stems
standing upright in jar, alternating carrot and
chard. Cover stems and carrots with the saltwater
brine, and cover tightly with a regular or airlock
lid. Set jar in a dark, cool place to ferment.
3. Check brine level after a day or two and
replenish if needed. If you aren’t using an airlock
lid, you will need to “burp” your ferment daily
by simply loosening the lid and allowing gas to
escape. The ferment should expand and release
gases if successful. As an extra precaution, you
may want to “burp” your ferment over the sink
in case it overfows. Glass fermentation/pickle
weights can keep chard stems submerged.
4. Test your ferment after 5–7 days. The
vegetables should taste tangy and have a slightly
effervescent mouthfeel. When fermented to
desired taste, place a new lid on jar, label with
date and store in refrigerator up to 2 months.