• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fermenting for Foodies

Health, Taste and Tradition

  • Fermentation
    • General Information
    • Beans, Nuts & Seeds
    • Beer, Wine, & Cider
    • Dairy & Cheese
    • Fermented Fruit
    • GF Sourdough
    • Trad Sourdough
    • Probiotic Beverages
    • Vegetables
    • Supplies
  • Healthy Meals
    • Appetizers
    • Baked Goods
    • Breakfasts
    • Condiments
    • Main Dishes
    • Sides & Salads
    • Soups & Stews
    • Desserts
    • Gluten-Free
    • Vegan
  • Fruit-Sweetened Treats
  • Cookbook

Fermented Nasturtium Seed Pods for Salads and Pasta

How to make pickled nasturtium seeds by continuous harvesting and fermenting.
How to make fermented nasturtium seeds as an alternative to pickled capers
How to make fermented nasturtium seeds as an alternative to pickled capers

Fermented nasturtium seed pods are a simple 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!

Harvesting For Fermented Nasturtium Seeds

The only trick to making fermented nasturtium seeds is to harvest the seeds while they are still young and green. Usually, I start harvesting nasturtium seed pods around the middle of July. I harvest every 3 days, collecting any seeds that are a decent size.

However, that doesn’t mean that I have a bunch of different jars of fermenting nasturtium seeds in my kitchen cupboard. My patio planters aren’t that large. So it takes me all summer to fill a decent-sized jar.

Continuous Fermentation

Instead, I set up a continuous fermentation brine. Here’s how:

  1. The first time I collect my seeds, I set up the ferment, with the full 1/2 cup of water as described in the recipe.
  2. After 3 to 5 days, when everything is bubbling nicely, I pop the fermented nasturtium seeds in the fridge. (If I had a garage or cellar, I’d store it there instead. But in my urban home, the fridge is my only cold storage option).
  3. The next time I collect seeds, I add them to the jar in the fridge. The cool temperature doesn’t completely stop the ferment. It just slows it down.
  4. By the end of the summer I have a jar full of fermented nasturtium capers!

How to serve nasturtium “capers”

I have been making nasturtium capers for quite a few years. They are a perfect way to add a burst of flavor to a meal. Here are a few recipes that are ideal for fermented nasturtium seeds:

  • A probiotic Niciose salad
  • Pasta with broccoli
  • A posh pizza topping
  • Pickle them for long term storage
Simple fermented nasturtium seed pods for a gardener's caper
Fermenting with a loose lid is just fine.
Print

Fermented Nasturtium Seed Pods

How preserve nasturtium seed pods with fermentation.
Print Recipe

★★★★★

5 from 1 reviews

Fermented nasturtium seeds are the gardener’s alternative to capers. They are easy to make and add a ton of flavor to all sorts of dishes. Try them on salads, pizza, or pasta! See the section above for an option for a continuous ferment, so you can harvest nasturtium seeds all summer long!

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

Ingredients

Units Scale
  • 2 cups of fresh nasturtium seeds (or harvest slowly, as described in the section above)
  • 1 1/2 tsp salt (non-iodized)
  • 1 Tbsp culture (optional, see notes)
  • 1/2 cup water (chlorine-free)
  • Additional flavorings (see notes)

Instructions

  1. Mix the salt and water in a 2 cup jar to form a brine. Stir in the culture, if using one.
  2. Gently wash the nasturtium seeds and put them in the jar.
  3. No need to use a weight. The nasturtium seeds will sink as they ferment. Just cap with a lid that will allow gas to escape, as this ferment may bubble. For example, it can be capped with a loose lid, a pickle pipe or use a fido jar.
  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.
  6. Fermented nasturitum seeds can be a bit smelly (a bit like fermented cauliflower). However, they are delicious!

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 the brine from another vegetable ferment or a purchased starter. However, nasturtiums should naturally start to ferment with just salt-water brine.
  • It is nice to add additional flavors 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

Filed Under: Fermented Vegetables

Previous Post: « Easy Japanese Noodle Soup (GF & Vegan)
Next Post: Spiced Carrots, Cabbage, and Potatoes (GF & Vegan) »

Reader Interactions

Related Posts

How to make fermented pumpkin slices
Fermented Squash Or Pumpkin Finished In Oil
Probiotic and salt-free sauerkraut
How To Ferment Low-Sodium Sauerkraut
Fermented gazpacho for easier digestion
Fermented Gazpacho (GF & Vegan)

Simple fermented nettles
Fermented Nettle Paste For Pesto Or Flavoring
How to Make Your Own Vegetable Starter Culture
Sweet, salty and tangy fermented zucchini relish
Fermented Zucchini Relish

Comments

  1. cat

    July 7, 2019 at 11:15 am

    VERY COOL idea! This might work using mallow seeds as well, tons of those too 🙂 I have yet to try to make cheese from mallow seeds, but hoping to one year. summer’s been a bit wonky this year, but will see how many seeds I can collect. Ever made mallow cheese?

    Reply
    • Emillie

      July 7, 2019 at 12:16 pm

      I’ve never grown mallow… and the only time I used it was as a dried herb. I’m definitely intrigued!

      Reply
  2. Fiona M.

    October 4, 2020 at 8:01 am

    Och, so good. I now have a new use for my nasturtiums in the fall. We plant a wall of them in our estate, and this makes me excited for when the colours die down.

    ★★★★★

    Reply
  3. Daniel

    September 5, 2021 at 6:38 pm

    Does not using a culture starter make a difference to the fermenting time?

    Reply
    • Emillie

      September 7, 2021 at 8:15 am

      A starter culture definitely would speed up the fermentation time, but it’s only about 3-4 days without. Enjoy!

      Reply
  4. H

    December 4, 2021 at 10:14 pm

    Hello Emillie,
    I’m in NZ where Nasturtium is now making many seeds. I started the ferment 2 days ago and it’s bubbling really well but also today started emitting a sulphurous smell. Is that ok? I got plenty of seed here, so I can make it straight in one batch, how long should it ferment in the fridge in total? 2-3weeks enough?

    Reply
    • Emillie

      December 5, 2021 at 7:17 am

      I just finished eating my fermented nasturtium seeds. They’re probably ready to eat after 2 weeks but will last for a good long time. My nasturtiums were done at the end of August. They do get a bit stinky… similar to fermented cauliflower. But that mostly is just when you pop open the jar. The seeds themselves aren’t so strong. Enjoy!

      Reply
      • H

        December 7, 2021 at 1:36 pm

        Awesome! Thanks Emilie

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
Read More →

Check Out My Cookbook!

Fermenting Made Simple Cookbook

Want healthy recipes right to your inbox? Subscribe to our mid-month newsletter!

Thank you!

Please check your inbox to confirm your subscription.

Affiliate Disclosure

In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank you for reading!

  • Privacy Policy
  • Terms and Conditions
  • Affiliate Disclosure
  • Sponsored Content
  • Contact

Copyright © 2023 · Fermenting for Foodies