Sauerkraut-style fennel with lemon Recipe

Full of southern flavours, this recipe just oozes pleasure! The original idea: fermented fennel offering all its nutritional benefits. Don't hesitate to try this for a change; an ideal accompaniment for fish dishes.




40 min

Sauerkraut-style fennel with lemon

Ingredients list

1kg fennel

1 lemon

10g coarse sea salt

1 Le Parfait Super jars 1L 

Number of servings


Jar suggestion

Le Parfait Super Jars
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  1. First, let’s read the how to guide to learn everything about fermentation!
  2. Prepare the fennel by removing the hard parts and finely slicing. 
  3. Cut the lemon in half and then into thin slices. 
  4. Weigh the finely sliced fennel + lemon, and prepare 1% salt (10g per kilo).
  5. Use your hands to mix and knead the fennel, lemon and salt in a large bowl.
  6. Let it stand for 15 mins while the water escapes. 
  7. Mix again until your hands are wet.
  8. Pack the mixture tightly into the mason jars. The juice should rise to the top when you press the vegetables.
  9. Close the jars with the rubber seal in place. Leave for a week at room temperature, and then store at around 15°C. Consume after 2 weeks.

From Marie-Claire Frédéric

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