Fermented fennel


First published in 2018
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Fermented fennel

To begin, weigh the 3 litre jar and note down the weight. Trim the tops off the fennel, remove the outer layers and pass the trimmings through a juicer – you should be left with 100–150ml liquid
Toast the seeds and chilli in a hot dry pan and after 2 minutes, add a dash of pomace oil, reducing the heat to medium. Add the garlic, cook until golden then add the white wine. Bring to the boil, add the lemon zest and bay leaves then allow to cool
Add the fennel juice to the jar, along with the cooled wine mixture. Cut each fennel bulb into six wedges, place in the same jar and top up with the filtered water until completely submerged
  • 2l filtered water
Weigh the jar again and subtract the original weight of the empty jar. Divide the number you get by 100 then multiply that by 3 to find out the amount of salt needed (3%). Add the salt, place the lid on the jar, shake well and pour in pomace oil to create a layer so no air can get in
Seal the jar and leave to ferment for 2 weeks to 1 month – the length of time needed will depend on the warmth and humidity of the room it is stored in
First published in 2018
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