Kirsten Shockey's Be Good To Your Gut Fennel Chutney
This recipe comes from our friend Kirsten Shockey's book Fermented Vegetables. Kirsten and her husband Christopher are fermentation experts based in O... Read more This recipe comes from our friend Kirsten Shockey's book Fermented Vegetables. Kirsten and her husband Christopher are fermentation experts based in Oregon, USA. If you want to learn more about fermentation be sure to check out their work! This recipe comes from our friend Kirsten Shockey's book Fermented Vegetables. Kirsten and her husband Christopher are fermentation experts based in Oregon, USA. If you want to learn more about fermentation be sure to check out their work!
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NUTRITION PER SERVING (Read more)
Notes
You will need a large jar and a piece of parchment paper to make this recipe. If you don't have a fermentation weight you will also need a sealable plastic sandwich bag.
If you are new to fermentation the most important thing to ensure is that your ferment is kept under liquid -any pieces of fennel left exposed to air may grow mould.
This recipe makes one large jar.
This is a guest contribution from Kirsten Shockey so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
Ingredients
Method
1. Gather and prepare your ingredients.
2. Combine the fennel, dandelion root, ginger, turmeric, black pepper, and fennel seed in a large
bowl. Sprinkle in the salt and, using your hands, massage it in to release the juices. Once you have brine, add the dried apple pieces. At this point, you should have a moist mixture.
3. Pack the mixture into your fermentation vessel, pressing down to remove air pockets as you go. You should see some brine on top of the mixture when you press. 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. Place a piece of parchment paper on top of the relish and add a weight if you have one. Alternatively, top the ferment with a quart-size ziplock bag. Press the bag down onto the top of the ferment and then fill it with water and seal.
4. Set your fermentation vessel on a plate in a spot where you can keep an eye on it, out of direct sunlight, and let ferment 5 to 14 days. It’s ready when you taste that sour of the ferment.
5. To store, transfer to smaller jars, if necessary, and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the fridge. This will keep, refrigerated, for 1 year.
Notes
You will need a large jar and a piece of parchment paper to make this recipe. If you don't have a fermentation weight you will also need a sealable plastic sandwich bag.
If you are new to fermentation the most important thing to ensure is that your ferment is kept under liquid -any pieces of fennel left exposed to air may grow mould.
This recipe makes one large jar.
This is a guest contribution from Kirsten Shockey so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
User comments (2)
This was my very first ferment. Turned out very well and really like it.
This is a very unusual ferment as it's on the sweeter side. It's really good.