Culinary Alchemy: Crafting Homemade Fermented Swiss Chard

Embarking on the journey of fermentation opens up a world of culinary possibilities, and one leafy green that deserves a spot in your fermenting adventures is Swiss chard. Fermenting Swiss chard not only preserves its vibrant colors and nutritional value but also introduces a delightful tanginess to this hearty green. In this guide, we’ll explore a straightforward and flavorful recipe for homemade fermented Swiss chard.


  • Fresh Swiss chard leaves (rainbow or green varieties)
  • Filtered water
  • Sea salt or non-iodized salt (without anti-caking agents)


  • Clean glass jar with a lid
  • Weights or a small jar that fits inside the larger jar
  • Clean cloth or coffee filter
  • Rubber band or string


  1. Select Fresh Swiss Chard: Begin with fresh Swiss chard leaves, choosing either rainbow or green varieties. Rinse the leaves thoroughly under cold water to remove any dirt or debris.
  2. Prepare the Jar: Clean a glass jar and its lid thoroughly. Sterilize it by running it through the dishwasher or immersing it in boiling water for a few minutes.
  3. Chop Swiss Chard: Chop the Swiss chard leaves into manageable pieces. You can include both the stems and the leaves for a varied texture.
  4. Pack the Jar: Pack the chopped Swiss chard into the clean jar, leaving some space at the top. Press the chard down slightly to eliminate air pockets.
  5. Create the Brine: In a separate container, dissolve sea salt or non-iodized salt in filtered water to create a brine. Aim for a ratio of approximately 1-2 tablespoons of salt per quart of water.
  6. Pour Brine Over Swiss Chard: Pour the brine over the packed Swiss chard, ensuring that the leaves are fully submerged. Leave some space at the top of the jar to prevent spillage during fermentation.
  7. Use Weights: Place weights or a smaller jar inside the larger jar to keep the Swiss chard submerged beneath the brine. This creates an anaerobic environment, preventing mold growth.
  8. Cover and Secure: Cover the jar with a clean cloth or coffee filter, securing it with a rubber band or string. This allows gases to escape during fermentation while keeping contaminants out.
  9. Fermentation Time: Place the jar in a cool, dark place and let it ferment for about 1 to 2 weeks. Taste the Swiss chard periodically to gauge the level of fermentation, stopping when it reaches your desired flavor.
  10. Store in the Refrigerator: Once fermentation is complete, remove the weights and tightly seal the jar with its lid. Store the fermented Swiss chard in the refrigerator to prolong its shelf life.
  11. Savor the Flavor: Use your homemade fermented Swiss chard in salads, sandwiches, or as a tasty side dish. The tangy notes will add depth and complexity to your culinary creations.


Fermenting Swiss chard at home is a delightful way to explore the world of fermentation. Experiment with different varieties of Swiss chard and tweak fermentation times to discover your preferred flavor profile. With this homemade fermented Swiss chard, you’ll not only elevate your dishes but also enjoy the myriad health benefits that come with the art of fermentation.