I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes).
This recipe uses a 5% brine (by weight). You could go as low as 3% brine because it is a short (less than a week) ferment.
Fermented corn has a sweet and sour taste. Simple as can be to make, now I keep a jar of fermented corn on hand all the time. It’s great to sprinkle a few tablespoons over some greens, into a salad, or mixed in with your favorite guacamole recipe!
Fermented Corn (Maize) Kernels
Ingredients
- 2 ears sweet corn about 1 cup/ 250 ml corn kernels
- 8 oz (250 ml) filtered water
- 2 tsp (10 grams) fine sea salt
Instructions
- If using fresh corn, cut kernels off corn ears. If using canned corn, be sure to drain kernels well several times with fresh water.
- Dissolve salt into water in a pint or quart sized mason jar.
- Add kernels to jar.
- Cover container with a tea towel or clean dishcloth to keep dust and flies out, and secure with twist ties or a rubber band. OR if using small batch fermentation kit, apply the fermentation lid per the instructions.
- Ferment 3 to 6 days (until you see it bubbling and has a sour aroma and taste).
- If there is any surface yeast or mold, skim it with a spoon or a paper towel. Stir the contents of the jar.
- Remove airlock lid and replace with a regular (airtight) lid.
- Store in refrigerator. Keeps in brine for up to 2 months.
Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
