Prep Time: 10 minutes

Cook Time: 5 days

Yield: Makes 6 cups.

Grated burdock root and zucchini combine to make an incredibly tasty yet healthy fermented relish.

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Ingredients

>> 4 zucchinis, medium-sized
>> 1/2 cup grated burdock root
>> 1/2 onion, diced
>> 1 tbsp salt
>> 2 tbsp pickling spice
>> 1 red bell pepper, finely chopped (optional)

Instructions

Grate zucchinis (on coarse side of the grater) into a large bowl. Add prepared burdock, onion and red pepper. Add salt and spices. With clean hands, gently massage all ingredients for about 5 to 10 minutes (until some liquid as formed).

Place into a Kilner or other clean jar(s), leaving an inch or more of head space at the top.

Clean the rim of the jar(s) and weigh down the veggies with the Kilner weight (or a plastic freezer bag filled with water). Be sure the liquid covers the grated veggies.

Cover. Leave on the countertop so long as it is out of direct sunlight. Average room temperature is fine, but if your kitchen is too hot then place in a cooler location.

This might bubble over the next few days; be sure to monitor. If needed, skim any foam that appears.

Check the relish by tasting it at any time, just replace the weight. It will be ready in about 5 days. Once done, put in your storage jar(s)and refrigerate.

This will lasts for four to six months; however, just as with any other preserve, if it shows signs of spoilage (mold, slime), compost it.

Wild Edibles in Recipe: Burdock

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Fermented Wild Foods