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 (450 g) green cabbage, finely shredded
  • 3 oz (85 g) samphire (sea bean)
  • 4 oz (112 g) carrots, finely shredded
  • 1 Tablespoon (15 ml) 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. If you have time, allow the salted vegetables to rest in the bowl for about 30 minutes.
2. Place the mixture in a quart-size, wide-mouth mason jar. If there is not enough liquid to cover the vegetables by one inch (2.5 cm), top off with brine*. You can also wait 24 hours to see if more liquid gets drawn out before you top off with brine.
3. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool place, away from direct sunlight.
4. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Serving suggestion:

    Rice noodles tossed in soy sauce and 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.