Eric wrote:

> Thanks for the advice. I think I will chop and blanch and freeze some
> of it to use in a Chard Gratin recipe I have but will compost the
> rest. I am intrigued to ferment them but have no recipe to adapt and
> am not real comfortable with the process. I made sauerkraut once and
> have a 5 gallon food grade bucket but don't know where to go from
> there.

Kim chi/chee, not sauerkraut.

Salt the stems and weight them for about 4-5 hours or until the liquid
rises.

Then rinse. Then add chopped green onions, red pepper flakes (the
actual kim chi pepper is more like a hot paprika than a chile, though),
and chopped garlic. Add water and let ferment for a few days. Stick in
the fridge and let it age for a couple weeks.

B/