Fall | Fermentation | Gluten-Free | Vegan | Vegetarian | Winter
Fermentation #4 – Spicy Fennel
Spicy fermented winter fennel was probably my favorite ferment from 2024!
I really like this recipe. It’s crunchy, sweet and spicy and is perfect for that peak winter fennel if you come by it at a farmer’s market or your local grocery store. I’m adding some aromatics and a spicy gochugaru that gave this a really beautiful kick!
Below is the full recipe and breakdown, as well as a download link for a short magazine from last summer that contains a section on the basics of fermentation!
Youtube Video:
More recipes and videos on my Youtube HERE
Full Recipe:
Fermentation #4 – Spicy Fennel
Ingredients
Method
- Place your fermentation vessel on a kitchen scale and zero out the weight.
- Combine fennel, garlic, coriander seeds, gochugaru and bay leaves into your fermentation vessel. Fill the vessel with water, covering all of the ingredients.
- Leave 1-2 inches of space at the top for the fermentation weight if using, and also for the pressure build up.
- Add 3% salt by weight. Meaning, if the weight of all of the ingredients in step 2 is 1400 grams, you would add 42 grams of salt to the vessel. Close the vessel and move it around to dissolve all of the salt.
- Once dissolved, open the vessel and use a fermentation weight or even just a piece of paper towel over the surface of the mixture to ensure that everything is submerged in liquid before sealing.
- Place the vessel in a darker area out of any direct sunlight and allow 3-5 days to ferment. Make sure to check on it at least once per day (ideally twice) to relieve any pressure build up (if not using a pressure airlock). This pressure build up also indicates that fermentation is fully taking place. Refrigerate when sufficiently fermented.
Nutrition
Notes
Spring 2024 Magazine Download Link: Here is a short magazine that I put together last summer. There is a short fermentation write up that starts on page 11!
