We use a spoon to scoop out the relish - some brine comes with it. Then you can use the brine as a base for an olive oil vinaigrette (it's like the vinegar part with a little spice). It's got good probiotics in it, so use it up!
We're pretty simple around here and fermenting is not an exact science (you can add more or less salt to your taste, but not too much less as it's needed for fermenting), but we'll look into it.
@@aoeu256 starch Molecule is alot bigger than sugar molecule. Its broken down slower correct?. Trying Too get alot of alcohol the food would probably spoil beforehand. Over fermented
Brand new here. Thank you for this recipe! One thing...I really wish you had done a follow-up or even a tasting of one finished product!!! We NEED the tasting!!! 😁
You mean watching us taste it? We make this regularly (couple times a month) and use it almost daily on salads (it's also good on tacos). Ferments taste just like pickled foods - it's like a good for you pickled corn relish. 😀
@@AnOregonCottage I ferment everything! I’m a nut like that! I haven’t done fermented corn relish yet! I’m going to try your recipe tomorrow. 😋 Yes! I’d love to see you both tasting your creations and describing, as best you can, what they taste like and how you use them. It’s cool that you answered my question so quickly. I appreciate that! If it were in the videos, that’s more interesting watching time! Works out great for your viewers AND you as a skilled content creator. 👍🏼❤️😁
@@AnOregonCottageHello again! If I were going to purchase 24 ears of organic sweet corn, how many recipes (about) would that make? Just an estimate. And, how long would a BIG BATCH of this last in the refrigerator? Would it remain good for several months? Any ideas?
@@forthosewhoHUNGER Hi! An ear of corn equals around a cup of kernels, depending on the size of the ears. So two ears could make a quart of relish, giving you 12 quarts. We've found that the corn gets softer in the fridge as it continues to slowly ferment so we really like to use it within a month to 40 days. It's a bit different than say, kraut for storage. Here's what I'd do, though - cook the ears about 3 minutes, cut off the kernels and freeze them in batches for the size jar you will use to ferment and use that to make new batches every month or so!
@@OptimusWombat Technically you can, though I'm not sure if it would really be a healthy ferment since canned corn is completely cooked (some people refer to it as "dead food"). If you did try, I'd add a tablespoon of fermented liquid from some other ferment made with fresher vegetables to give it a place to start. If canned is all you can get, it might make it healthier and tastier!
If the recipe was given in the description below this would be a good video. Backing up and fast forwarding nine times kind of makes you give up and try somewhere else.
I’m definitely going to try this.
I've just discovered your channel and LOVE it! I am a huge fermenter and will definitely try this recipe (new to me). Thanks for sharing.
Wonderful Rebekah!
Hello from Ireland, love this recipe, thanks folks
Our pleasure! So glad you like this as much as we do (and we loved our visit to Ireland last spring!).
This is my all time favorite ferment. It goes with anything or all by itself. Yummm
I totally agree!
This fermented corn is easy and DELISH! Thanks for the recipe.
You are so welcome - I'm glad you like this as much as we do!
If, and its a big if at the moment, our sweetcorn crop comes through I will try this, so have liked it to help me find it later! Thank you.
Here's hoping that crop comes in!
Corn relish usually has celery seed. I can't imagine it without it.
Add it!! That's the beauty of doing it yourself, we just prefer ours without.
lol Jamie looking at her hubby shaking that jar around while he's talking at the end.
😀
After five days do you pour off the brine or consume it with the relish?
We use a spoon to scoop out the relish - some brine comes with it. Then you can use the brine as a base for an olive oil vinaigrette (it's like the vinegar part with a little spice). It's got good probiotics in it, so use it up!
does this work with dried and then rehydrated corn? 🤔
I'm not sure, I've never done that.
Any chance you could provide those measures by weight? (especially for the salt).
We're pretty simple around here and fermenting is not an exact science (you can add more or less salt to your taste, but not too much less as it's needed for fermenting), but we'll look into it.
Does it get a vinegar taste after fermentation ?
Yes, that's the pickled flavor. It's more mild than vinegar based recipes, though, I think.
@@AnOregonCottage ty!
Do fermented starchy foods have negligible alcohol contents.
Yes, but I've read they are so small that they're hard to even measure.
Thats if you ferment without salt in a closed vessel.
@@aoeu256 high alcohol content comes from things high in simple sugars like grapes and other fruits. Grains and veggies are low in that.
GregariouS * however certain bacteria produce amylase which turns the starch into sugar
@@aoeu256 starch Molecule is alot bigger than sugar molecule. Its broken down slower correct?. Trying Too get alot of alcohol the food would probably spoil beforehand. Over fermented
No vinegar or sugar?
No, fermenting with salt creates a natural pickle that takes similar to vinegar, but has all the gut-heathy probiotics! It's kind of amazing, really.😀
Brand new here. Thank you for this recipe! One thing...I really wish you had done a follow-up or even a tasting of one finished product!!! We NEED the tasting!!! 😁
You mean watching us taste it? We make this regularly (couple times a month) and use it almost daily on salads (it's also good on tacos). Ferments taste just like pickled foods - it's like a good for you pickled corn relish. 😀
@@AnOregonCottage I ferment everything! I’m a nut like that! I haven’t done fermented corn relish yet! I’m going to try your recipe tomorrow. 😋
Yes! I’d love to see you both tasting your creations and describing, as best you can, what they taste like and how you use them.
It’s cool that you answered my question so quickly. I appreciate that! If it were in the videos, that’s more interesting watching time! Works out great for your viewers AND you as a skilled content creator. 👍🏼❤️😁
@@forthosewhoHUNGER Then I'll definitely do that going forward! Enjoy this ferment!
@@AnOregonCottageHello again! If I were going to purchase 24 ears of organic sweet corn, how many recipes (about) would that make? Just an estimate. And, how long would a BIG BATCH of this last in the refrigerator? Would it remain good for several months? Any ideas?
@@forthosewhoHUNGER Hi! An ear of corn equals around a cup of kernels, depending on the size of the ears. So two ears could make a quart of relish, giving you 12 quarts. We've found that the corn gets softer in the fridge as it continues to slowly ferment so we really like to use it within a month to 40 days. It's a bit different than say, kraut for storage. Here's what I'd do, though - cook the ears about 3 minutes, cut off the kernels and freeze them in batches for the size jar you will use to ferment and use that to make new batches every month or so!
Frozen corn is "par boiled". Do you do that with fresh corn off the cob?
Yep, we've used both, depending on what we have.
@@AnOregonCottage can you use canned corn for this application?
Sorry, I misunderstood - I don't blanch or par-boil fresh corn before fermenting.
@@OptimusWombat Technically you can, though I'm not sure if it would really be a healthy ferment since canned corn is completely cooked (some people refer to it as "dead food"). If you did try, I'd add a tablespoon of fermented liquid from some other ferment made with fresher vegetables to give it a place to start. If canned is all you can get, it might make it healthier and tastier!
@@AnOregonCottage that makes sense. Thanks for the reply!
Corn is quite seasonal, so just wondering what substitutes would work if we can't get fresh.
If the recipe was given in the description below this would be a good video. Backing up and fast forwarding nine times kind of makes you give up and try somewhere else.
The link to the full, printable recipe is in the description.