A delightful recipe for making fermented corn, perfect for preserving the summer's bounty.
Remove the husks and silk from the corn.
Use a soft brush to remove any stubborn silk.
Bring a large pot of water to a boil.
Ensure the pot is large enough to hold all the corn.
Blanch the corn in boiling water for 3 minutes, then let it cool.
Blanching helps preserve the texture and color of the corn.
Pack the corn into a crock or jars.
Arrange the corn tightly to minimize air pockets.
Dissolve the salt in water to make the brine.
Use warm water to help the salt dissolve faster.
Pour the brine over the corn, ensuring it is fully submerged.
Place a plate and weight on top to keep the corn submerged.
Cover the crock or jars with a cloth and let ferment in a cool, dry place for 4 weeks.
Check the brine level weekly and add more if needed.
Skim off any scum that forms during fermentation.
This is a natural part of the fermentation process.
Store the fermented corn in jars or keep it in the crock.
Refrigerate the jars to extend shelf life.
Serve the fermented corn as a side dish or use it in recipes.
Rinse the corn before serving to reduce the saltiness.
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