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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