Vegetable sticks

Cut the stems of chard, celery, or carrots (100 g) into sticks of equal length. The length should be such that the sticks fit into the jar.

Slice garlic (1-2 cloves) into thin pieces. Place these slices at the bottom of the jar, adding the following:

• parsley and dill greens (10 g);
• Provencal herbs (1/2 tsp).

After that, place the cut chard sticks into the jar.

To prepare the brine, mix water (150 ml) with salt (1 tsp) until fully dissolved. Pour the resulting brine over the contents of the jar.

Tightly close the jar with a lid and leave it at room temperature for 3-4 days.

Once a day, open the jar to release the gas that forms during fermentation.

After 4 days, place the jar in the refrigerator for another 3-4 days.