Fermented Rock Samphire

Fermenting rock samphire (Crithmum maritimum) is an excellent way to preserve and tame its strong, resinous flavour. When done well, it yields a tangy, slightly floral condiment that pairs beautifully with seafood, lamb, or sharp cheeses.
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Ingredients
  

  • rock samphire freshly picked, young tips preferred
  • sea salt
  • filtered water

Optional

  • lemon zest, garlic slice, chili, bay, dill seed, coriander seed

Instructions
 

Prepare brine

  • Use a 2–3% brine
  • 20–30 g salt per 1 litre water
  • Start with 2% for a milder ferment

Prep the samphire

  • Rinse well to remove sand or grit.
  • Blanching 20 seconds in boiling water then ice water - reduces bitterness and intensifies green colour.

Pack into a clean jar

  • Add any spices/aromatics (e.g., a few coriander seeds and a lemon slice).
  • Tightly pack the samphire vertically or layered to keep it submerged more easily.
  • Pour cooled brine over the samphire to cover. Leave 2–3 cm headspace at the top.
  • Weigh it down with a fermentation weight or folded cabbage leaf + small jar. Seal with airlock lid or cover loosely to allow gas to escape.
  • Ferment at room temperature (18–22 °C) for 5–10 days. Taste from day 5. It should soften, lose sharpness, and develop mild acidity.
  • Refrigerate once flavour is to your liking. It will keep for months chilled.

Notes

Pairings: Excellent finely chopped into potato salad, on grilled fish, stirred into Greek yogurt, or as a topping for boiled eggs or toast.
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