One of the perks of living at the Atlantic, is having a sheer endless amount of sea fennel in front of the doorstep. It has the classic fennel-taste but also a bit of marine taste full of saltiness. People here seem not to be too interested in the great plant. They do not know what great taste they are missing! I came across that recipe in Turkey on the Agean coast. There, the old ladies put some chickpeas in the brine (not sure if cooked or row) as well as some oregano and rosmary.
After fermentation:
