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)
• brine

EXECUTION

BRINE

1. 1 tablespoon of non-iodized rock salt per 1 liter of boiled water and cooled down to room temperature.

PICKLED FENCOL

1. Peel the garlic, horseradish and ginger and cut into thin slices.
2. Slice the cleaned fennel into very thin slices, preferably with a mandolin.
3. Place the chopped dill in a jar, add garlic, ginger, horseradish, fenugreek and paprika flakes,
4. 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.
5. 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.
6. 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.
7. 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

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