Corn & Onion Relish
Here’s a bright, tangy, and probiotic-rich Lacto-Fermented Corn and Onion Relish—perfect for topping tacos, burgers, grain bowls, or serving alongside grilled vegetables 🌽🧅. This version is adapted from Cultures for Health and An Oregon Cottage.
🥣 Lacto-Fermented Corn and Onion Relish
🧾 Ingredients (Makes ~1 quart)
- 3 cups fresh corn kernels (raw or lightly blanched)
- 1 small onion, finely diced
- 1 medium tomato, peeled and chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 3–4 sprigs fresh cilantro, chopped
- ¼ tsp red pepper flakes (optional)
- 1 tbsp sea salt
- Filtered water (to cover)
🔬 Instructions
- Prep Vegetables:
Blanch tomato to remove skin, then dice. Combine corn, onion, tomato, bell pepper, garlic, cilantro, and pepper flakes in a large bowl.
- Salt & Pack:
Sprinkle with sea salt and mix well. Use a wooden spoon or cabbage crusher to gently press and release juices.
- Jar & Submerge:
Pack mixture into a clean quart jar, leaving 1 inch of headspace. Pour in filtered water to fully submerge. Use a fermentation weight if needed.
- Ferment:
Cover with an airlock lid or breathable cloth secured with a rubber band. Let ferment at room temperature (60–70°F) for 3–7 days. Burp daily if using a sealed lid.
- Taste & Store:
Once tangy and bubbly, transfer to cold storage. Flavor deepens over time and keeps for several weeks.
🧠 Tips & Variations
- For sweetness: Add a handful of shredded carrot or apple.
- For probiotic layering: Stir in a spoonful of fermented jalapeños or kraut brine.
- For herbal depth: Swap cilantro for dill, basil, or epazote.
- For texture contrast: Add toasted seeds or chopped nuts before serving.