Sauerchard a Winner!
We have been lactofermenting almost anything edible we can find in the garden. Aside from anything else, it means we get to it before the chooks or slugs do.
Some of the ferments have not worked out that well. The broccoli Romanesco was not particularly tasty and even looked unappetising. The kale was delicious but to date our favourite has probably been the rainbow chard; we call it sauerchard.
Chard has relatively high levels of oxalates, “anti-nutrients” that block the absorption of nutrients such as calcium and iron. Lactofermentation is effective at breaking down these oxalates, and because it increases available nutrients, add beneficial bacteria and preserves enzyme activity it is certainly preferable to boiling or steaming.
Here is how we made it:
- Chopped up a big bunch of rainbow chard and some dill (about 5:1 ratio chard to dill)
- Rubbed salt into the chopped up chard/dill and smooshed by hand (tasting a bit every now and again to get the saltiness to the level we liked)
- Added a generous sprinkle of dill seeds and mustard seeds
- Smooshed some more until it was good and juicy
- Shoved it all in a jar with an air-tight lid and packed down as tight as possible so so the chard and dill were completely submerged
- Added a bit of juice leftover from the lactofermented kale to give it a bit of a kick start
After three days in this warm weather it has already fermented into deliciousness!