Corn relish

Here's another fermented thing I like. This one didn't last too long so I need to make another jar.

Corn Relish

3 cups fresh corn kernels

1 small tomato, peeled, seeded and diced

1 small onion, finely diced

1/2 red pepper, seeded and diced

2 Tbsp cilantro leaves, chopped

1/4-1/2 tsp. red pepper flakes

1/2 Tbsp sea salt

4 Tbsp whey

In a large bowl, mix all ingredients. Pound lightly with a wooden pounder or meat hammer to release juices. place in a quart sized Mason jar and press down with a pounder until juices cover the top of the relish. The top of the vegetables should be at least one inch below the top of the jar. Cover tightly and leave at room temperature for about 3 days before transferring to cold storage.

This goes particularly good with eggs...my favorite way to eat it. I usually eat it on my morning eggs.