Fermented Sweet Corn Relish

If you have been fortunate enough to be savoring the taste of the abundant sweet corn that is in season right now, but are a bit tired of just eating it off the cob day after day to get your fill before it goes out of season, then you will appreciate these next two recipes I will be posting.  These recipes are also featured in our family's first episode of the "Farm Fresh Family" which is now viewable on my YouTube channel (as you will see below).



This first recipe is a really easy recipe that allows you to ferment sweet corn as a way to enjoy it with the bonus of good bacteria and beneficial probiotic activity.

Here is what you will need:
  • 3 1/2 cups sweet corn, cut from the cob
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped onions
  • 1 hot pepper, chopped (optional)
  • 1/2 Tablespoon salt (sea or "REAL")
  • 1/4 cup chopped fresh herbs (I used Thai basil, celery leaves, & cilantro)
  • 1/4 cup cheese whey

Then, just mix all the above ingredients...put them into a quart jar...press everything down well...seal tight with a lid...and leave on the counter for 5 to 7 days.  Transfer to refrigerator for longer term storage after fermenting is done.

The result of your efforts will leave you with a bubbly and delicious side to meals for months to come.

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