5-Minute Foolproof Fermented Corn Relish Recipe

5 from 3 votes

Make a simple pickled fermented corn relish recipe to boost the flavor of everything from salads to hot dogs, and boost your gut health, too.

Prep Time5 mins

Total Time5 mins

Course: Condiments, Salad

Cuisine: American

Servings: quart

Calories: 17kcal

2 cups corn kernels fresh or frozen (if using fresh, cut off cob, scraping ears as you go)*
1 small onion diced (or half large)
1 small sweet red pepper diced (or half large)
2 small cloves garlic minced (about 1-1/2 tsp.)
1 tablespoon sea salt**
½ to 1½ teaspoons red pepper flakes, to taste - we like it spicy at the larger amount, start small so you can see what you'd like
Filtered room temperature water***
Quart mason jar + fermenting lid

Mix all the ingredients - except the water - in a medium bowl. Use a wooden spoon to stir and press the vegetables for a couple minutes to start to release the juices.
Pack the ingredients into a clean, quart jar. Use the back of the wooden spoon to press everything down firmly in the jar 1-2 inches below the rim.
Pour the water on top, covering the vegetables completely. If needed, weigh them down with a glass weight to keep them under the brine.
Cover the jar with the easy fermenter lid (or another airlock lid or canning lid, though you will need to burp it if using a regular lid). Mark the date on the lid or jar.
Ferment at room temperature for 5 days (or until desired flavor), checking occasionally to make sure the vegetables are still submerged. You should see bubbles in the vegetables.
Once it is done, replace the easy fermenter lid with a regular storage or canning lid and place in the refrigerator for cold storage.

*Either cooked or raw corn can be used to ferment.

**You'll want a quality salt with no additives.

***Or quality well water. You want as pure water as you can find.