Sour corn

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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Alex_Thomson_41278

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

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

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

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