Super Simple Lacto-Fermented Peppers
Peppers are the sweet hearts of summer. They love the heat, add yummy flavor (and nutrition) to summer favorites like gazpacho, salsa, and stuffed peppers. They’re also full of vitamin C.
But you can only eat so many of them fresh before you need to preserve them. Thankfully, you can preserve them and make them even more nutritious (and delicious) through the process of lacto-fermentation.
Like many lacto-fermented recipes, the process for fermenting peppers is super simple. You can add all sorts of fun spices like cumin and cayenne to give it a southwestern flare, but I actually like to do them plain, in just a salt brine.
How to Use Them
Once they are fermented you can add them plain to all sorts of dishes. Any raw salad that you might add bell peppers to would welcome these simple lacto-fermented sweet peppers.
Add them to a taco salad. Use them in a fresh salsa. Whiz them up in an extra tangy gazpacho. Add them to a grain or bean salad. Top a bowl of beans with them along with cultured cream. Use them to top cooked Italian or other sausages.
Or enjoy them straight from the jar if you’re a real pepper lover.
This is a guide to making your own recipe easily and flexibly. Use whatever amount of peppers you have coming in from the garden or piled up from the farmer’s market. So long as you always use the same ratio of salt to water in the brine, you can make this recipe in any amount and with whatever additions you like.
|Caldwell's Vegetable Starter Culture|