Homemade pickles - Pickled fennel. Fermented spicy fennel, or pickled fennel from gochugaru
Pickled fennel is a great ready-to-eat salad. Crispy, slightly spicy with a delicate hint of anise, characteristic of this vegetable. The pickle can also be served with a bit of olive oil.
I make kimchi a lot, so there's always a big bag of hot gochugaru peppers in my house. I like to add it to other pickles, so this time it could not be any different.
INGREDIENTS for a jar of about 700 ml
- 2 bulbs of fennel (fennel)
- 2 cloves of garlic
- 3 slices of fresh ginger
- 3 slices of horseradish
- 1 teaspoon of fenugreek
- 1 teaspoon Gochugaru(or chili, as much as we like)
- 1 tablespoon of non-iodized rock salt per 1 liter of boiled water and cooled down to room temperature.
- Peel the garlic, horseradish and ginger and cut into thin slices.
- Slice the cleaned fennel into very thin slices, preferably with a mandolin.
- Place the chopped dill in a jar, add garlic, ginger, horseradish, fenugreek and paprika flakes,
- Pour the whole thing with brine, press it down so that nothing flows onto the surface of the brine. The optimal height of the pickle is 1-2 cm above the fermenting product and 2-3 cm below the edge of the jar.
- We can press the vegetables with a small plate, a glass lid from Weck jars, a stone or a special pressure plate for pickles. This is a key rule of safe fermentation, as anything exposed to oxygen can go moldy.
- We close the jar and leave it to ferment at room temperature for 2 - 3 weeks. It is worth checking the taste of the silage after about 10 days, because it may already be ready.
- After this time, put the silage in the fridge or in a cold cellar.
Fennel is not only tasty, but also very healthy. I recommend an exquisite and very simple salad, Fennel carpaccio with shrimps, lamb's lettuce and orange
Your email address will not be published.