Fermented Nasturtium Seed Pods for salads and pasta

Fermented nasturtium seed pods are a delicious substitute for capers. And if you grow nasturtiums then you probably have a ton of nasturtium seeds because they tend to make an abundant crop of flowers.

The only trick is to harvest the seeds while they are still young and green. Usually, I start to harvest nasturtium seed pods around the middle of July. I harvest daily and collect the seeds in jars which I store in the fridge. When I have enough seeds collected, then I ferment them.

How to eat Nasturtium “capers”

I have been making nasturtium capers for about 5 years now. They are a perfect way to add a bit of flavour and probiotics to a meal. Here are a few recipes that are ideal for fermented nasturtium seeds:

1. A probiotic Niciose salad
2. Pasta with broccoli
3. A posh pizza topping
4. Or pickle them for long term storage

Fermented Nasturtium Seed Pods

★★★★★

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Fermented nasturtium seeds are a gardener’s alternative to capers. They are easy to make, and add a ton of flavour to all sorts of dishes. Try them on salads, pizza or pasta.

• Author: Emillie
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 cups 1x
• Category: Pickles
• Method: Fermented
• Cuisine: Italian

Scale 1x2x3x

Ingredients

• 2 cups of green nasturtium seeds
• 1 tbsp salt (non-idoized)
• 1/2 cup water (chlorine free)
• 1 tbsp culture (optional)
• Additional flavourings (see notes)

Instructions

1. Mix the salt and water to form a brine.
2. Gently wash the nasturtium seeds and put them in a sterilized jar.
3. Add the culture and the brine. Add extra water, as needed, to make sure the seeds are below the brine.
4. Allow to ferment at room temperature for 3-5 days.
5. After fermenting, store in the fridge. Use within 1 month or pickle the seeds for long term storage.

Notes

• If this is your first time fermenting, read up on the Fermenting Basics to avoid making a mistake with this very special crop.
• A starter isn’t required, particularly if you are planning on pickling the seeds after fermenting. Feel free to use cultured whey, the brine from another vegetable ferment or a purchased starter (affiliate link.)
• It is nice to add an additional flavour to the nasturtium seeds. Add a strip of lemon peel, 1 clove of garlic or a sprig of fresh thyme to the ferment.

Keywords: capers, easy, homemade, gardening, summer, fall, probiotic, salad, pasta, pizza, vegan, gluten free, paleo, keto, whole 30