Brine-Pickled Swiss Chard Stems

MAKES: ABOUT 1 QUART

INGREDIENTS:

• 1 pound Swiss chard stems
• 4 cups water
• 2 tablespoons finely ground unrefined sea salt
• ¼ cup Hot Pickling Spice
• 2 bay leaves

INSTRUCTIONS:

1. Trim the stems of any bits of leaf still clinging to them.
2. Cut the stems to a length to match the depth of your fermentation jar or crock, then arrange them tightly inside.
3. Heat the water in a saucepan until it reaches blood temperature (98° to 100°F), so it feels neither hot nor cold when you touch it.
4. Whisk the salt into the warm water until it dissolves, then stir in the pickling spice and bay leaves.
5. Pour the liquid over your chard stems so that the stems are completely submerged in the brine.
6. If the stems float, weigh them down with a glass weight or a sterilized stone.
7. Close the crock and allow the Swiss chard stems to ferment for 3 to 4 weeks.
8. Taste them from time to time, and when they become sour enough for your liking, transfer them to the refrigerator where they should keep 6 months or longer.