Lacto fermented fennel recipe below
I taught a class where we made fermented Fennel Cranberry Chutney at the Farm to Fermentation Festival* in Santa Rosa, CA. This festival is near and dear to my heart as it is the first fermentation festival I’d ever been to back in 2011. In 2011 it was called the Freestone Fermentation Festival, which I wrote about extensively on this blog—the symposium, the feast, and the fest. The event has changed but is at its core still a wonderful way for people to explore the wonderful world of fermented foods and libations.
The best part—always—is meeting and teaching you, the people, how to ferment vegetables. [Since this post the world has moved to pandemic measures and no in person gathering. I miss the gatherings and live classes but I do love that my teaching is now available to anyone with an internet connection. Click here for my online vegetable fermentation classes hosted at Fermentation School.)
This recipe is in Fermented Vegetables but I made a pint size version for the class that I want to share here.This ferment is mild, sweet, and delicious and a friendly flavor for those who are less sure about fermented vegetables in their diet. This is particularly good with poultry—as an addition to a chicken salad or along side grilled chicken.
Fermented Fennel Chutney
Makes 1 pint
This version uses optional pure cranberry juice. The juice adds a little more flavor complexity, pink color and brine. The recipe works either way.
1 bulb fennel, sliced finely, tough parts of core removed
1 small to medium sweet onion, slice finely
3 cloves garlic, minced
¼ cup dried cranberries
2 tablespoons raisins
1 teaspoon salt
optional:
2 tablespoons pure cranberry juice (the kind with nothing added)
Remove the fennel stalks (save for adding to soup stock) and any tough parts of the core. Slice the fennel and onions as thinly as possible; mince the garlic and place in bowl. Sprinkle in the salt and massage it in to release the juices. Add the cranberries and raisins. At this point you should have a moist mixture. Press into your favorite fermentation vessel. Follow the instructions that come with that method. Otherwise choose a jar that is just the right size.
Press the vegetables into the jar; there will be only a small amount of brine. Don’t worry if it “disappears” between pressings. As long as the relish is damp, you have enough. At this point you can add the optional cranberry juice—it will give you more brine and a nice pink color.
When you have pressed the chutney into the jar releasing air pockets, press a piece of plastic wrap against the surface, again without trapping any air. Screw a lid tightly on the jar.
Put this in a corner of the kitchen to cure. Watch for air pockets forming in the paste. If you see them, open the lid and press the paste back down. If the lid starts to bubble up, simply open the lid for a moment to “burp” the ferment.
Allow to ferment for 7 days. You will know it is ready when the color of the ferment has become dull and there is a slight pickle-y flavor.
During storage, the less airspace above a ferment the longer it will last, so fill the jars to the rim and transfer the ferment to smaller jars as you use it. Keep a small round of plastic wrap or wax paper directly on top of the paste to prevent evaporation and contamination. Tighten the lids and store in fridge. This ferment will keep refrigerated for 6 months.
*Since the writing of this post this festival in any form is no longer happening.
