This is a recipe for sour corn, a lacto-fermented pickled corn from the South. It's like sauerkraut, only with sweet corn. Once made, it will keep in a cool place for months and months. Just skim any mold off the top as it forms. This recipe makes about 2 quarts.
1 to 5green cayenne or other hot chiles, sliced very thin(optional)
2tablespoonspickling spice (mustard, coriander, black pepper, etc.)(optional)
5tablespoonsDiamond Crystal kosher salt
Put the corn and chiles in clean quart Mason jars or crocks, or some other non-reactive container, which means no galvanized steel or aluminum. Make sure there is sufficient headspace to keep the corn below the level of the brine.
Mix the salt and spices, if using, with the water and stir until the salt dissolves. Pour over the brine and any spices you might be using. Place something to keep the corn from floating. I use a plastic bag filled with some more brine.
Put the whole shebang in a cool place, like a basement, or a quiet, dark corner -- any place below 75F or so. Let this ferment for at least 5 days, and up to 2 weeks. Taste the corn after 5 days and let it get as sour as you want it.
When it's ready, move the jars to a cooler place to store for as long as you need. It'll keep for months in the fridge, although you will need to skim the mold that will form on top.