Here is the batch of corn relish Sudoku and I made. It is terribly easy to make when you cheat a little like I do. I used a large bag of frozen corn instead of fresh. It makes this process so easy, I have no excuses for not keeping some on hand. Sure, it would be better for us if I used fresh corn. But then, it would probably never get done. So, this is how I make my compromised corn relish.

Thaw frozen corn. (I used a large 2 pound bag, I think.)

Combine the following: corn, 2 diced onions, 2 medium diced tomatoes (I used a couple handfuls of cherry tomatoes), a diced bell pepper.

Add cayenne pepper to taste and 2 – 3 teaspoon of sea salt (or kosher or pickling salt) for each quart of relish you are preparing. Mix well.

Put relish into clean canning jars. Pack it down into the jar, leaving a 1″ gap at the top of the jar. Slowly pour filtered water into the jar to fill up the air pockets between the corn kernels, just covering the corn. (Make sure you leave that 1″ gap at the top! The relish will expand as it ferments.) Put lids on tightly.

Set jars aside for 3 days. Then they’ll be ready to be eaten. I’ve found that lacto-fermented vegetables can be kept for months at room temperature without going bad. Lacto-fermented fruits will last for a couple of months in the refrigerator.