Fermented corn

Fermented corn

By
From
Best Kitchen Basics
Makes
2 cups
Photographer
Petrina Tinslay

Sweet corn in its natural form is not particularly nutritious. High in fibre, it is full of simple glucose and sucrose. Lord knows the kids get enough of that. Fermentation breaks down the cell structure to make it more digestible, with the added kick of probiotics. This basic process and salt ratio can be applied to many ingredients and I’ve nary come across one that wasn’t improved in texture and flavour. Use this as it is with fish or white or smoked meats. Or use it as the base for a salsa or, even better, with guacamole, corn chips and a beer.

Ingredients

Quantity Ingredient
4 corn cobs
2% salt to the total weight of corn

Method

  1. Use a sharp knife to remove the kernels from the cobs – do not cut too close to the cob as the corn will become bitter.
  2. Weigh the corn kernels and add 2% of its weight in salt. Mix well and tip into a large resealable sandwich bag. Remove all the air and seal. Place in a warm spot for 5–7 days. Turn the bag over daily to maintain an even ferment.
  3. When ready, the corn will be slightly acidic. Store it in the bag or transfer to a sealed jar, refrigerated, for up to a week.
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