Fermented peppers: A healthy, crunchy alternative for winter preserves
They say 2024 is not a cucumber year, but tomatoes and peppers have thrived. In my garden, there's an abundance of peppers, so in August, I process them straight from the beds into delicious jarred goods. This time, I'm not using a vinegar marinade or oil. I have a different trick.
17 August 2024 19:51
Fermented pepper is an excellent alternative to traditional preserves like cucumbers or cabbage. Thanks to fermentation, the peppers gain a distinct flavour and exceptional crunchiness. The fermentation process is simple and does not require the addition of oil or vinegar, making the peppers a healthier option for winter preserves.
Why eat fermented foods?
Fermented products are natural supplements to the daily diet. Eating them regularly is best, cleverly incorporating them into the daily menu. They are natural probiotics that strengthen gut flora and improve digestion. And they are delicious, so why not take advantage of such valuable properties? Fermented peppers are tasty and a healthy addition to many dishes. We enrich the peppers with probiotics through fermentation, which support the digestive and immune systems. It’s an excellent alternative to traditional marinades and introduces a new, original flavour to the home pantry.
How to make fermented peppers
For this recipe, choose meaty, firm peppers. They are best suited for fermentation. Pay attention to the fermentation temperature; it’s best to ferment the peppers at room temperature for 3-5 days, then move the jars to a cooler place. You can experiment with different spices, such as mustard seeds or coriander, to enhance the flavour of the peppers.
Ingredients:
- 2 kg of peppers,
- 1 litre of water,
- 2 tablespoons of rock salt,
- 4 cloves of garlic,
- 4 bay leaves,
- allspice (a few berries),
- dill (a few sprigs),
- horseradish (a few slices, optional).
Preparation:
- Preparing the peppers: wash them and remove the seed pods, then cut them into smaller pieces.
- Preparing the brine: mix water with salt until it dissolves, creating a brine.
- Layering in jars: place a few cloves of garlic, bay leaves, allspice berries and dill at the bottom of sterilised jars.
- Pack the peppers tightly into the jars, adding slices of horseradish if using.
- Pouring over the peppers: pour the brine over the peppers, ensuring all pieces are completely submerged. To ferment, twist the lids on the jars and set them in a cool, dark place for a few days.
