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Lacto-fermented Corn and Onion Relish

Try this delicious combination of so many of your summer garden vegetables. Fermented relishes make tasty side dishes at summer barbecues!


  • 1 medium tomato
  • 1 small onion
  • 2 cloves fresh garlic
  • 3-4 sprigs fresh cilantro
  • 3 cups fresh, washed corn kernels
  • 1 red bell pepper
  • ¼ teaspoon hot pepper flakes
  • 1 tablespoon sea salt
  • Filtered room-temperature water


  1. Blanch tomatoes to remove peels, then cut into cubes. Finely dice onion, garlic, and cilantro.
  2. Mix together in a medium bowl. Add corn, pepper, and pepper flakes; sprinkle with salt and mix well. Use a wooden spoon or Cabbage Crusher to lightly press the ingredients to release the juices.
  3. Pour all the ingredients into a quart jar, pressing slightly to pack and fill the jar to 1 inch below the rim. Pour in water to cover the vegetables completely. If necessary, weigh them down under the brine to keep them submerged.
  4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the relish is finished, put a tight lid on the jar and move to cold storage. 

Makes 1 quart

Ready for More Cultured Vegetable Condiment Recipes?

Jar of corn and vegetable relish with spoon and fresh vegetables in background

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