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Lacto-fermented Corn and Onion Relish

Cultures for Health
Makes: 1 Quarts


Lacto-fermented Corn and Onion Relish


Once the relish is ready, keep covered and in cold storage when not in use.



3 cups fresh, washed corn kernels
1 medium tomato
1 small onion
2 cloves fresh garlic
3 or 4 sprigs fresh cilantro
1 red bell pepper
1/4 teaspoon hot pepper flakes
1 tablespoon salt
Filtered room-temperature water

Cooking Method

  1. Clean and sanitize a quart jar.
  2. Blanch tomatoes to remove peels, then cut into cubes. Dice the onion finely with the garlic and cilantro.
  3. Mix all ingredients (not including water) in a medium-size bowl. Use a wooden spoon or small pounder to lightly press the ingredients together in order to allow for the release of the juices.
  4. Using a canning funnel, pour all the ingredients into the quart jar, pressing them slightly to pack and fill the jar to 1 inch below the rim. Pour in the water until it is flush with the relish ingredients within the jar.
  5. Cover with an airlock lid or a regular ring and band lid, screwing them down tightly. Allow to sit at room temperature for 4 to 5 days or until the desired level of sourness is reached. If not using an airlock, burp the jar as needed during this time.
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