Fermented Cattail Shoots
Go forage for their shoots, then make these fermented cattail shoots with radishes and garlic. This easy ferment would be a great topping for a salad, or as part of an appetizer platter. They taste amazing and are packed with healthy gut healing probiotics!
Prep Time 15 minutes
Fermentation Time 3 days
Total Time 15 minutes
Servings 1 quart
Cut the cattail shoots into smaller pieces and put them into a quart-sized mason jar.
Cover the veggies with a brine of 3 tablespoons kosher or pickling salt (not iodized) per quart of water.
Add the already-fermented brine.
Put a weight on top to keep everything submerged.
Cover the jar with a towel and let it sit in a cool, dark place.
Check it every few days to make sure the veggies stay under the brine and that no mold is forming.
- During the fermentation, a thin layer of white stuff on the top is ok, you just want to avoid anything green or black.
- Serving Suggestion: great topping for a salad, or as part of an appetizer platter.
Serving: 1ounces | Calories: 7kcal