Some time ago, I discovered a fantastic fermented spinach recipe in a fermentation cookbook (I’ll share the recipe once I have the next batch of spinach ready to photograph). The process involves mixing cut spinach with lemon peel, spring onions, and salt. After soaking this combination for an hour, everything is submerged in a jar beneath the released liquid. It follows the sauerkraut approach but with additional ingredients for a more sophisticated flavour.
I used the same method to ferment some chard. Just instead of lemon peel, I used orange peel. It turned out great!
