Fermented Broccoli And Shiitake Relish

Ingredients

• Broccoli400 g chopped into small florets
• Shiitake Mushrooms200 g thinly sliced
• Walnuts80 g chopped
• Pomegranate Arils80 g
• Turmeric1 teaspoon grated
• Sea Salt12 g
• Filtered Water120 ml for brine if needed
• Extra Virgin Olive Oil2 tablespoons for finishing

Method

1. 1Sterilize a one liter jar and all utensils then air dry
2. 2Toss broccoli shiitake walnuts and turmeric with sea salt in a bowl and massage until the vegetables begin to release liquid
3. 3Pack the mixture firmly into the jar pressing down to remove air pockets and make sure the vegetables are submerged in their own juice adding a splash of filtered water if necessary
4. 4Place a weight on top to keep the solids below the brine and seal the jar loosely to allow gases to escape
5. 5Leave the jar at room temperature away from direct sun and taste the relish starting on day three then allow fermentation to progress until it reaches a pleasing balance normally around seven days
6. 6Finish by stirring in extra virgin olive oil then refrigerate and use as a condiment with grains fish or roasted vegetables