RECIPE BY EDIBLE HAWAIIAN ISLANDS
Makes approximately 1 ½ cups
3-5 garlic cloves, chopped
Zest from 1 small lemon
3 tablespoons fine sea salt
4 bay leaves
2 teaspoons whole black peppercorns
1½ pounds Hawaiian Nehu (Hawaiian sardines)
2 cups fresh water
2 tablespoons sauerkraut brine
> Muddle garlic, lemon zest and sea salt.
> Rinse your selected fish and cut them into ½-inch pieces including heads & tails.
> Toss fish in garlic mixture.
> Add bay leaves and peppercorns to a clean, dry mason jar.
> Pack the fish into the jar, pressing down to release any juices from the fish.
> Pour in brine to cover the fish leaving 1” headspace at the top of the jar.
> Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.
> Strain mixture through a fine mesh sieve and discard all solids.
> Store for 5-6 months, refrigerated.