Sweetcorn Relish Recipe

Ingredients
· 3 cups frozen or fresh sweetcorn
· 1 red pepper, diced
· 1 red onion, finely diced
· ½ courgette, diced or a couple of stalks of celery
· ½ to 1 teaspoon chilli flakes (optional)
· 3 tablespoons chopped coriander or flat leaf parsley
· 1 to 1.5 teaspoons fine salt
· Juice of ½ lime
· 1 tablespoon raw honey or maple syrup, to be added after the ferment (optional)
Method
1. Combine the corn, pepper, onion, courgette and coriander in a bowl
2. Add a teaspoon of salt, squeezing and massaging the veggies until there is some brine.
3. If you don’t have enough liquid, then cover the bowl with a tea towel and leave it for 30 minutes or so, the salt will continue to pull the water out of the cell walls. Give it another good squeeze and add the extra ½ teaspoon salt to create extra brine, if you need to. A spoonful of lemon or lime juice will also add extra liquid, reduce the pH and add extra flavour.
4. Add the chilli flakes and give it a good mix.
5. Press the mixture into a 1 litre glass clip top jar, more brine will release at this stage and you should see brine above the veggies.
6. Top with a small ziplock bag. Press the plastic down onto the ferment, fill it with water or brine (dissolve 1 tsp salt in 250 mls water) and close the jar.
7. Set aside to ferment, out of direct sunlight for 4 to 7 days.
8. Check daily to make sure the veggies are submerged, pressing down as needed to bring the brine to the surface.
9. You can taste it after 4 days. It’s ready when it tastes slightly sour but still retains some sweetness from the corn.
10. When its ready, add the raw honey or maple syrup, if using.
11. Transfer to a smaller jar or jars, and store in the fridge for up to a month.
For more fermented fun, follow me on all platforms at @benourishedbynature.