If you’re looking for a little something extra from your pepper, try out this quick and easy fermented peppers recipe! Using a simple brine mixture, and a bit of time, you can supercharge those fiery little devils with a healthy dose of probiotics as well as a delicious salty, tangy taste! All pepper’s are packed with vitamins C, A, K, B6, magnesium, folate and capsaicinoids. They are also great anti-inflammatories and full of antioxidants.
For this recipe you can use whatever pepper’s you like. I managed to get hold of some amazing fresh banana peppers from the farmers market.
Note – fermenting will not reduce the spiciness of the pepper. If left for a long period of time it can even increase it. If you do not want to feel the full force of the spice, just deseed your peppers before putting them in!
1. Add the salt to a measuring jug. Pour in 4 cups of water, stir it in and allow the salt to dissolve.
2. Peel and crush the garlic.
3. Wash the peppers and slice them into little rings. I like to leave a couple whole ones too just to mix things up a bit!
4. Add 2 garlic cloves to the pickling jar. Followed by the sliced peppers, the rest of the garlic and the whole peppers. Try to squeeze them in so everything is compact and doesn’t float to the surface.
5. Once the salt in the brine mixture has fully dissolved, pour it over the peppers. Make sure to completely submerge them. If you find slices floating above the brine find a heavier object (i.e. smaller jar, clean stone, ceramic weight) to weigh them down.
6. Once the peppers are securely submerged you’ll want to seal it but still leave room for oxygen to pass through. This can be done by either loosely placing the lid on top or covering with a thin cloth and securing using a hairband.
7. Put away out of the reach of sunlight for about 10-14 days and allow the lacto-fermentation process to take place. If you can’t get your peppers to stay submerged, give them a little rotation every couple of days to prevent any mould from setting on the top.
Once done, the brine should have a nice cloudy texture to it and the pepper’s should inhibit a salty, tangy, spicy taste and have a crunchy texture. When you are happy with the flavour, seal the jar air tight and consume at own pace.
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