Pickled Corn in Jars

Fermented foods is an acquired taste.  If you only want to try a jar to two to make sure it's something you like.  I recommend buying a set of fermentation lids that allows the gases to escape.  These can be found on Amazon

• You don't have to process pickled corn.  Once it has fermented, you just tighten the lids and store in a cool, dark place.  If you don't have fresh corn, you can use canned corn.  Many people prefer using canned corn since it make the job super easy to do.  
• 1:  Shuck your corn and wash to remove all the silk.
• 2:  Bring a large pot of water to a boil.  Once boiling add the corn and put on lid.  Boil for 10 to 15 minutes.
• 3:  Drain and put in ice cold water to cool.
• 4:  Cut corn from the cob, but don't cream it.  You just want the corn kernels.
• 5:  Fill quart or pint size jars leaving one inch headspace.
• 6:  Put 1 tsp of canning salt per pint of a level tablespoon per quart.
• 7:  Fill jars to the rim with room temperature water.  Don't use city water with chlorine.
• 8:  Put lids on your jars but don't tighten them down.  The gas needs to escape.
• 9:  Place newspapers on a shallow pan and sit your filled jars in a cool place to ferment.  
• 10:  Let ferment for about 2 weeks.  Check to see if you need to add a little salt water to keep them filled. 
• 11:  After corn is fermented to suit your taste, tighten your lids.  
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