Making Fermented Corn Relish

Fermented corn relish

Fermented corn relish

Grilled corn on the cob is one of my favorite summertime treats, but this fermented corn relish is equally delicious. Like many fermentation-related projects, I learned about this technique from Sandor Katz's definitive fermentation guide The Art of Fermentation. On page 215, Katz describes the traditional Native American method of fermenting corn on or off the cob in a brine. April McGregor, a Cherokee folklorist quoted in the book, recommends using a 5% brine (about 3 tablespoons salt to 1 liter water). For the last few years I have roughly followed Katz’s recipe from a 2012 New York Times article. Just like my sauerkraut, kimchi, and dill pickle method, I prefer to use percentages with weighed ingredients for precision, consistency, and control in adjusting to my personal preference. But this would be easy to make without measuring anything and simply adding salt to taste, and there is a lot of room for variation with herbs, fruits, other seasoning as well as the salt, heat, and acidity level. Of course, the highest quality ingredients will provide the best results. Here is the basic recipe from my first batch of 2017 using only things from my garden and the farmers market.


Fermented Corn Relish
5 ears corn (680g)
1 peach (170g)
1 red onion (120g)
2 jalapeno peppers, seeds included
2 serrano peppers, seeds removed
15g sea salt (1 tablespoon)

1. Cut kernels off corn cob. It’s easiest to invert a small bowl inside of a large bowl as a stand for the corn cob. Use a sharp knife to cut kernels, then scrape the pulp with a spoon or back of the knife. Chop peach and onion. Mix with salt and let sit at least 1 hour, then squeeze to release juices. I used 1.5% salt of the total weight of 970g.


2. Mince peppers and add to corn mixture. It’s important to taste chiles due to their variation in heat level. This time I decided to keep the jalapeno seeds and remove the serrano seeds. You can also just use sweet peppers.


3. Stuff into a jar and press down to submerge in juices. This batch didn’t all fit into a 1 liter mason jar so I used a second 1 cup jar. The airlock is not required. I fermented for 2 days at 75 - 80 degrees F room temperature, resulting in a good balance of salt, heat, acid, and fermented flavor. Colder temperature might need more time for fermentation so always taste to check progress. It will keep in the refrigerator for weeks and months, though I always eat it up before that.


Book review - Peak: Secrets From the New Science of Expertise

Peak: Secrets From the New Science of Expertise

Peak: Secrets From the New Science of Expertise

I recently read an excellent book titled Peak: Secrets From the New Science of Expertise by Anders Ericsson and Robert Pool. It was fascinating to learn about the latest research regarding expertise and human performance. The authors introduce studies of athletes, doctors, musicians, chess players, mental athletes, cab drivers, comedians, Navy pilots, and others where the relationship of practicing and improvement could be measured. As a longtime student and teacher of music, I discovered many statements which crystallized into words my own experience and philosophy about practicing and teaching. I highly recommend this book, as any discipline can benefit from these important lessons. Here are some of my top takeaways from the book:

1. "First, find a good teacher" – it may seem obvious, but with so many resources available in books and online these days, there is no question that studying with a good teacher greatly increases your potential for expertise in your pursuit.

2. Immediate feedback – the sooner you get feedback after a performance, the more impactful it will be to your improvement. Quality feedback comes from quality teachers.

3. Mental representation – visualizing your goals is important. It is crucial to have excellent examples to emulate.

4. Deliberate and purposeful practice – although most people were introduced to the 10,000-hours-to-mastery concept through Malcolm Gladwell's well-known book Outliers, it was in fact Ericsson's research which was cited. In Peak, he clarifies what he describes as a misrepresentation of his original research. The quality of practice is a major component of becoming an expert.

5. The myth of natural talent – a recurring theme throughout the book is that expertise comes from effective practice and not from genetics. The authors provide interesting explanation of why natural talent is such a prevalent belief in our society.

6. Getting out of your comfort zone – it may be an ego appeasement to sound good while practicing your instrument, but real progress can't be made unless we confront our biggest problems directly. Performance can reveal our weaknesses, which is why it can teach us so much about our ability and progress.

8 Concepts for Becoming a Better Improviser

Eien on taiko-drumset hybrid setup

Eien on taiko-drumset hybrid setup

I have added a new entry about improvisation to my articles page, which contains other topics such as stick selection, metronome games, ji playing, and atarigane technique. By making these free tip sheets available, it's my hope that they help you find new ways of approaching these topics. I'm always happy to take questions or any feedback so feel free to contact me. For more in-depth discussion and demonstration, check out my instructional videos. Previews are on my youtube channel. While the best way to learn involves being in the same space, I would consider online private lessons to be a great alternative option because it still allows for live feedback and in-person demonstration. Finally, I will be covering the topic of solo creation in a workshop on June 4 at Asano Taiko US in Torrance. Here is the information and registration page:

8 Concepts for Becoming a Better Improviser

Improvisation is a valuable skill which anyone can develop through deliberate practice and by accumulating experience. It can create spontaneous interaction during performances and help ignite a creative spark for new compositions. Mistakes during performance are inescapable; being prepared to improvise with them can produce new avenues for inspiration. Like any skill, the specific way you practice improvisation is important. Here are eight concepts for becoming a better improviser:

1. Copy good improvisers – choose several improvisers you like and learn to play their solos exactly note for note. This can be done by ear or transcribing into notation. Analyze why you like these improvisations.

2. Focus on rhythmic accuracy – the first sign of insecurity is inconsistent rhythm. Use a metronome and start with simple ideas to focus on the quality of your rhythmic placement. Record yourself and listen back for areas to improve.

3. Self copy game – improvise a one-measure phrase and then play the exact copy in the next measure. Continue the cycle and gradually add complexity. Make it more challenging by working with two-measure phrases or with odd meter.

4. Sing what you play – simultaneously singing and playing your improvisation is an excellent way to break away from the limited ideas that are stored in your muscle memory. If this is too challenging, only sing your ideas first.

5. Incorporate space – strive to become comfortable using space, which can be used to highlight the notes and improve your phrasing. Not playing anything can be an opportunity to think about what to do next and to listen for ideas from others.

6. Explore sounds, timbers, and dynamics – practice a wide variety of ways your instrument can be played. Exaggerate contrast to expand your range.

7. Work on accompanying – being a good accompanist is just as important as developing your own improvisation skills. Listen, play mindfully, be solid, and provide energetic support.

8. Trade solos – trade improvised solos with other players. If they are better than you, your musicianship will grow more quickly.

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