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Lacto-fermented Sea Sandwort

Lacto-fermented Sea Sandwort is a modern British recipe (based on a medieval original) for an accompaniment of mustard greens fried in olive oil and butter with chilli flakes, pine needle vinegar and seasoning. The full recipe is presented here and I hope you enjoy this classic British version of: Lacto-fermented Sea Sandwort.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Additional Time:

(+7 days fermenting)

Makes:

1 jar

Rating:

Tags : Wild FoodVegetarian RecipesBritish Recipes

Sea sandwort is a succulent plant that you see covering loose sand dunes. It's best picked in early spring before it flowers (otherwise it becomes bitter). All the above ground parts are edible. I'm sure you've seen mention of sea sandwort sauerkraut on the internet. The actual technical process involved here is lacto-fermentation. It's a great pro-biotic and a wonderful way of capturing the spring flavours of sea sandwort for use later in the year... It's also ridiculously easy to prepare! For this you need a fermenting weight, which can be as simple as a ziploc bag with water or something heavy in it like a rock.

Ingredients:

Enough sea sandwort to fill a 1l jar (washed)
1l water
2 tbsp sea salt per 1l of water

Method:

Sterilize and wash a 1l jar then pack the sea sandwort in it. Dissolve the salt in the water then pour into the jar, ensuring the sea sandwort is covered.

Place the fermenting weight on top of the sea sandwort and make sure all of the vegetables are below the brine. Loosely add the lid on top then set the jar aside on the counter to ferment for a week.

After this time, taste the fermented sea sandwort to see if you like the flavour. If not, continue fermenting for longer.

If it tastes fine to you remove the weight, tighten the lid, and place in the fridge. They will last about 3 months.