Fermented Choko Recipes

/ by

Fermented Chockos!

Amazingly, the humble chocko can be fermented and taste great! We were recently given a pile of chockos. There were too many to eat all at once so being the fermenters we are, we thought we’d give fermented chockos a try.

The best thing about the chocko is it retains it’s crunchiness after fermenting. A number of vegetables become mushy but the chocko is not one of them. It stays crunchy like a cucumber pickle might.

We fermented the chockos two ways. One was spicy and one was dilly.

Recipe: Spicy Fermented Chocko Slices

To try spicy fermented chockos, do the following:

  1. Make a salt brine. It doesn’t have to be too strong. I used 3 tbsp of himalayan salt to one litre of water. Let it cool.
  2. Thinly slice the chockos using a mandolin or food processor.
  3. Peel 3 cloves of garlic.
  4. Chop up a hot pepper (however many you like) or use some dried hot peppers.
  5. Find a glass jar with a non-metallic lid. Pack everything in. Add the brine to cover the chockos. Put a plate or plastic baggy filled with brine on top to hold the chockos down. (They need to stay under the liquid.)

Ferment for a few days. Taste and when they taste good to you, put them in the fridge.

Recipe: Dilly Chocko Pickles

Almost the same as above, but with dill!

  1. Make a salt brine. It doesn’t have to be too strong. I used 3 tbsp of Himalayan salt to one litre of water. Let it cool.
  2. Thinly slice the chockos using a mandolin or food processor.
  3. Peel 3 cloves of garlic.
  4. Get the sprigs of fresh dill. No need to chop them unless that’s your preference. If you don’t have fresh dill, use dried. I used about 4 large sprigs of dill.
  5. Find a glass jar with a non-metallic lid. Pack everything in. Add the brine to cover the chockos. Put a plate or plastic baggy filled with brine on top to hold the chockos down. (They need to stay under the liquid.)

Ferment for a few days. Taste and when they taste good to you, put them in the fridge.