By Chef Rebecca King

January 2021


  • 4 lbs fennel bulbs, sliced thin
  • 2 red beets, cut into 4ths
  • Kosher salt
  • 1 tbsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp black pepper


  • Pour seeds into a sterilized glass jar. Add shredded fennel and beets.
  • Pour water over mixture until covered. I do a 4% brine by weight. Weigh the mixture and calculate 4% of the weight, then add the kosher salt accordingly.
  • Close the jar tightly and let sit in 60-70 degrees for 3 or more weeks.
  • Open in threes weeks to find deliciously soured fennel!
  • Enjoy!