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Sour corn

rg46236

recently I made some sour corn. it's a traditional southern way to preserve and a "funky" way to eat corn. Browned in a hot skillet with some bacon fat. Grant the the folks on team chefsteps should give it a try

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rg46236

Yeah, we've made kimchi with brussel sprouts at work, pretty bangin, LOVE pairing asian with southern. Bahn mi's are a love of mine

Alex_Thomson_41278

Thanks. Mul kimchi, which I love, is essentially the same thing but with vegetables and chili. I'll have to try this out some time.

rg46236

Shuck and clean off all the silks, cut corn kernels off into a clean sanitized plastic container. Using the back of your knife, scrape all the corn milk into the container.

Using the ratio of 1 cup sea salt per 1 gallon of water, bring water to a boil. Enough to cover the corn by 3-4 inches.

Place a few clean plates to weigh down the corn, pour boiling salted water over and then cover the container tightly with several layers of cheese cloth.

Let this sit for a week or longer, depending on temperature of the room, sugars in the corn etc.

The bacteria will "sour" the corn

Alex_Thomson_41278

How did you go about fermenting the corn? Did you use vinegar?