Calling all fermentalists and newbies to fermentation!
Come into my kitchen and create with me? I'm offering a live fermentation class later this month, where we will prep seriously- easy sauerkraut. It's like a cook-along, but closer to a massage-along!
Wednesday 12th February
@8pm Dublin time (GMT)
Live on the Substack App
To bring: 2 cabbages!
Why ferment?
One of the (many) benefits of eating fermented foods is their gut-supporting role. Funky ferments such as kimchi, kraut, kombucha, kefir and yoghurt not only taste crazy-delicious, they help to break down and synthesise nutrition from our food, all the while crowding out the nasty challengers. The art of lacto-fermentation involves our good bacteria converting veggie sugars and starches into lactic acid, which is a natural preservative that stops the growth of harmful bacteria. How fabulous is that?
Of course, being uncooked, ferments have their goodness locked into a tango with all those beneficial bacteria. What you're left with is a crisp tang that is at once bewitching as well as nourishing. But what I love most about fermented food is that it lasts for weeks in the fridge.
I don't have to bust my brain cells trying to figure out which veggies need prepping for dinner. It's like having vitamins on tap.
Fermented fennel has to be the easiest of all ferments. I'd love you to try it, and take note of any issues that arise for you. Bring your questions to the live sesh (or drop them in the comments below, and I will address them during the live workshop).
I’d adore to see you on the 12th! Come and join me?
Love, light, and funky fennel,
Susan Jane
x
P.S. Join me for any and all my live videos in the app …
// Fermented Fennel//
For 2 medium jars, 4 small, or 1 large
About 3 large fennel
1 tablespoon good quality fine sea salt
Step 1
I like to slice my fennel by hand, but feel free to use a swanky mandolin or the special blade on your food processor for a neater result in half the time. You are looking for 800g finely sliced fennel. Any leftover fennel can be used in soup recipes in place of onion, or popped into your freezer stock bag.
Step 2
Pop the sliced fennel into your largest bowl and sprinkle over your salt. Massage the salt into the fennel for 2 minutes. Then leave to rest for 30 minutes.
Step 3
When you return to the bowl, you'll find the fennel is much floppier (score!) Give it a final massage to soften the fibres of the fennel, and transfer to a large jam jar(s). Push down firmly, so that the natural brine rises above the level of the fennel. This helps to prevent air pockets which would wreck your lovely ferment.
Step 4
Leave at room temperature for 3-6 days, until tangy but not fizzy. Pop in the fridge to chill, where your ferment will happily live for another 4-5 weeks. We love this served with fish tacos, rice bowls, or cheddar toasties.
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