Who knew fennel could do this?
I’ve always thought of preserved foods as dark, gassy, maybe a little scary. But this fennel kimchi? It’s bright. The scent hits your nose with a zesty punch of anisette, that fresh licorice aroma. Crunchy, yes, but with a story behind it—how the anise seed-like flavor of fennel pairs surprisingly well with the tang of fermentation. I never expected fennel to hold its own against a spicy, sour backdrop, but it does. Plus, it’s simple. No fancy ingredients, just fennel, salt, and a bit of patience. Somehow, I find myself craving it more when the weather shifts, as if the fennel’s spicy brightness is making it easier to face darker days. Who would’ve thought that a vegetable I’d overlook in a salad could turn into this—something alive and strange, yet comforting.
Fennel Kimchi
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Fermentation jar or container
- Measuring spoons
Ingredients
- 2 heads fennel bulbs sliced thinly
- 3 tablespoons salt non-iodized for fermentation
- 1 teaspoon anise seed optional for flavor
Instructions
- Use a sharp knife and cutting board to thinly slice the fennel bulbs into even, translucent slices.2 heads fennel bulbs
- Place the sliced fennel in a large mixing bowl and sprinkle with salt. Massage and toss the slices to evenly coat each piece with salt. Cover the bowl and let sit at room temperature for 30 minutes, allowing the fennel to release moisture and soften slightly.2 heads fennel bulbs
- After the salting period, use clean hands or utensils to squeeze out excess liquid from the fennel slices, creating a slightly moist, but not watery mixture. Transfer the fennel to a sterilized fermentation jar, pressing down firmly to remove air pockets.2 heads fennel bulbs
- Add the anise seed on top of the pressed fennel in the jar for added flavor. Ensure that the fennel is submerged under the brine to prevent mold formation.2 heads fennel bulbs
- Seal the jar with a lid or fermentation airlock system. Leave it at room temperature (around 68-75°F / 20-24°C) to ferment for 3 to 7 days, tasting periodically until desired tanginess develops and the texture remains crunchy.
- Once fermentation is complete, transfer the jar to the refrigerator to slow the process. The fennel kimchi is ready to serve, showcasing layered, crisp slices with a tangy, aromatic flavor.
Sometimes, I wonder if I’ll get tired of fermenting, but then I remember that smell—sharp, almost minty—and I realize I’m hooked on this weird fennel obsession. It’s like tasting the future of pickles—unexpected, crisp, a little wild. Maybe I should just start fermenting all my vegetables this way, see what kind of chaos I can create. Or not. We’ll see.)
