Fermented Rosemary Fennel

This ferment is great served with meat or fish, to help enhance the flavour of the meal.

It also goes really well with slices of orange as a crispy summer salad.

Fermented Rosemary Fennel Ingredients

  • 2TBS of Whey or other culture starters
  • 1 medium fennel bulb
  • Zest and juice of 1/2 a lemon
  • 1-2 TBS of fresh rosemary
  • 1 tsp of good quality salt
  • 1 clove of garlic, sliced


  1. Thinly slice fennel, and place it in a 1 litre jar, with lemon zest and juice, rosemary, salt and garlic.
  2. Add whey or starter culture.
  3. Add filtered water to cover, leaving 1-2 inches of head space and seal
  4. Let sit on the bench for 3 days to ferment.
  5. Check the vegetables are below the liquid each day, pushing back down as needed.
  6. Move to cold storage – Can be stored up to 9 months.