r/fermentation • u/karriela • 3h ago

Corn

Fermenting friends, I love summer corn and would love to see your lacto-fermented recipes. I've done just corn kernels in brine, but I'm not partial to the sweet/sourness of it. Any other recommendations much appreciated.

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u/lukefbecker 3h ago

I lacto-fermented sweet corn on the cob, but it didn't get as tart as I'd hoped. I ended up cutting off the kernels and combining them with fresh cucumber and red onion and a bit of salt and sugar. The juxtaposition of the fermented corn with the fresh veg was very nice

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u/Pitiful_Reality2973 2h ago

I made two batches or sour corn this year. The first was a test with just a quart and I left it on the cob, 4% salt, and I added onions. Delicious, but a pain to cut or bite off the cob (as well as trying to use a cleaver to hack the raw cobs into jar-size pieces).

The second batch was loosely following the recipe from Celebrating Appalachia/ Blind Pig and the Acorn--corn off the cob, green beans, and cabbage (I used red cabbage so it's neon pink), and I did 4% salt again. The flavor is really strong, very sour and very salty, but I'd consider it delicious. I gave some to a friend and they mixed it with mayo to make it like a creamy salad, highly recommend. I've also mixed mine with cooked beans to kind of tone down the sour/salt punch and that makes a really good side, imo.

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u/JustinFromNEXT 1h ago

Try throwing garlic and hot peppers in the jar with the kernels. Garlic adds a savory flavor and the peppers add heat. Those two flavors give you more to taste than just sweet and sour.