Fermented Chard, Jalapeño, and Onion Relish

It may sound strange, and I’m not sure what to name it (comment if you have suggestions), but it is beautiful, delicious, and easy to make.

I saved my stems from my red Swiss Chard, chopped them, added some chopped onions, and a few slices of a chopped Jalapeño, added sea salt and mixed until it tasted pleasantly salty, covered with water and a follower (in this case a zip lock baggie with water), let it sit for 2-3 days on the counter and Voilà! I have a delicious, beautiful, probiotic rich relish that livens up any meal. I’ve added it to dinners, topped my lunches with it, and even added it to my fried egg with breakfast.

For other fermented vegetables ideas try some of these recipes:

Mexican Cole Slaw

Three New Ferments in my Kitchen

Fermented Lemon Cranberry Honey

Fermented Cherry Tomatoes (scroll to the bottom)

Visit the Pantry and the Cellar for more discussions on ferments.

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