3small to medium-sizeorganic carrots, washed, not peeled, and halved lengthwise
Dissolve salt in 2 cups cool water to form brine. Place chile flakes and dill in a 24-ounce glass mason jar or other sterilized glass fermentation vessel. Cut chard stems into long spears and remove any leaves. Cut ¼ inch off the end of the chard stems. (TIP: Measure the height of the jar against the chard stems to ensure they fit with at least an inch of headspace. Remember you’ll need to cover the stems with brine.)
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.
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 overflows. Glass fermentation/pickle weights can keep chard stems submerged.
Test your ferment after 4–7 days. The vegetables should taste tangy and have a slightly effervescent mouthfeel. When fermented to desired taste, place a new lid on the jar, mark it with the date, and store in refrigerator up to 2 months.
Makes 24 ounces (1.5 pints); Prep 20 minutes; Fermentation 5–7 days
Serving idea: Chop fermented chard and carrots and serve over scrambled eggs.