in Recipes

Fermented fennel chutney

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Ingredients for 6 servings:

  • 3 ½ kg fennel
  • 2 m.-sized onion(s)
  • 30 g sea salt
  • 200 g cranberries, dried
  • 100 g dried barberries
  • 6 cloves garlic
  • 1 tbsp sauerkraut juice as a starter
  • White cabbage, 3 leaves to cover

Instructions

Working time approx. 20 minutes; Rest time approx. 14 days 45 minutes; Total time approx. 14 days 1 hour 5 minutes

Finely chop the fennel, onions, and garlic, then mix with the salt. Knead everything thoroughly and let stand for 45 minutes. Add the barberries, sauerkraut juice, and cranberries and mix everything well. Transfer to a fermentation pot and tamp down firmly. Cover with the cabbage leaves, then place a stone on top. Let ferment for approximately 14 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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