Fennel and turmeric ferment

This fennel-turmeric ferment is one we are making often at Fermenthings (inspired by the @itinerairebisgourmand recipe). The bright yellow of the freshly grated turmeric gives the ferment a very distinct flavour and color. It is usually served together with a ceviche, where the fish is marinated in a kombucha & sour orange vinaigrette and served in a slightly sweet brioche bun from Sirre. In this version, I add a spice mix made with star anise, green anise seeds, Kerala pepper and coriander seeds.

Type of fermentation: lacto-fermentation
Level: beginners, easy
Tools: mandoline, large bowl, glass jar, weight

1kg fresh fennel bulbs, thinly sliced with a mandoline
500 ml filtered water, 15 ml Himalayan salt
3-4 small pieces of fresh turmeric, finely grated
1 tablespoon of each green anise seeds, Kerala pepper corns, coriander seeds and a few star anises, roasted and grounded in a spice grinder

1. Mix the salt in the water until fully dissolved
2. Mix the finely sliced fennel with the turmeric, the ground spices. Transfer to a glass jar.
3. Add the salty water until the vegetables are submerged (not all the water is needed), put a weight on top and ferment for 2-3 weeks at room temperature.
4. Check daily and press the vegetables down if needed.
5. When you like the taste, transfer the fennel to clean glass jars and store in the fridge.