Recipe: 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 tomato tomato
1 small onion onion onion
2 cloves fresh garlic cloves fresh garlic cloves fresh garlic
3-4 sprigs fresh cilantro sprigs fresh cilantro sprigs fresh cilantro
3 cups fresh, washed corn kernels fresh, washed corn kernels fresh, washed corn kernels
1 red bell pepper red bell pepper red bell pepper
1/4 tsp. hot pepper flakes hot pepper flakes hot pepper flakes
1 Tbsp. sea salt sea salt sea salt
Filtered room-temperature water Filtered room-temperature water Filtered room-temperature water

Blanch tomatoes to remove peels, then cut into cubes. Finely dice onion, garlic, and cilantro.
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.
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.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band
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.
Once the relish is finished, put a tight lid on the jar and move to cold storage.