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:
- A probiotic Niciose salad
- Pasta with broccoli
- A posh pizza topping
- Or pickle them for long term storage
Fermented Nasturtium Seed Pods
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.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Italian
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
- Mix the salt and water to form a brine.
- Gently wash the nasturtium seeds and put them in a sterilized jar.
- Add the culture and the brine. Add extra water, as needed, to make sure the seeds are below the brine.
- Allow to ferment at room temperature for 3-5 days.
- 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
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?
I’ve never grown mallow… and the only time I used it was as a dried herb. I’m definitely intrigued!