Sea bean with cabbage and carrots.                                                                                                                   Fermenting in Kraut Source                                                                                   

 Sea bean with cabbage and carrots.                                                                                                                   Fermenting in Kraut Source                                                                                   

Fermented Samphire with Cabbage & Carrots

Sea bean, also know as sea asparagus, or samphire (salicornia) is a member of the Amaranthaceae family, and is a wild vegetable that can be foraged along coastal or marshy areas during the warmer months.  I'm partial to "samphire", because it sounds rather romantic, and rolls off the tongue in a subtle sonorous note.  So,  samphire can be eaten raw, cooked, or fermented.  When bitten into, they have a  succulent texture and release a briney, salty explosion of flavor. They are also packed with beta-carotene and vitamin C.

1 lb. green cabbage, finely shredded
3 oz. samphire (sea bean)
4 oz. carrots, finely shredded
1 Tablespoon sea salt

  1. Place the prepared vegetables in a large bowl, and mix in sea salt.
    Give the mixture a good massage for about 5 - 10 minutes.
  2. If you have time, allow the salted vegetables to rest in to bowl for about 30 minutes.
  3. Place the mixture in a quart-size, wide mouth mason jar. Use a pounder or spoon to pack in the vegetables tightly.
  4. If there is not enough liquid to cover the vegetables by one inch,  top off with brine*.
    (You can also wait 24 hours to see if more liquid gets drawn out before you top off with brine.)
  5. Place your Kraut Source unit on according to directions.
  6. Place your fermenting masterpiece in a cool, dark corner of you kitchen counter.  Allow to ferment for 7 - 10 days.
    *Brine: 1 teaspoon sea salt dissolved in 1 cup filtered water.

Serving suggestion: Rice noodles tossed in soy sauce + toasted sesame oil.  Add in a good portion of Fermented Samphire with Cabbage & Carrots, plus some of the fermented kraut juice.  Top with sauteed shiitake mushrooms.