Lacto-fermented peppers

Here's a recipe from my friend Arlene that we've been enjoying for years.  This year, my friend Harry harvested a lovely variety of peppers from his garden and was kind enough to share some with me.  These are tasty on a saltine or any cracker of your choice.

Lacto-fermented peppers
1/2 peck sweet peppers

1/2 peck hot peppers

Cut into 1/4 rings or cracker size squares.  I usually

cut the hot peppers into rings and

the sweet peppers into squares.

 

1 cup sea salt

3/4 cup water

1 quart Apple cider vinegar (live)

1 pint EVOO

3 garlic cloves chopped

1/4 cup oregano

Mix well.  Let stand over night.

Pack into jars.  Seal tightly. Store in a cool dark place.

The beauty of this recipe is that no canning is required.  The ingredients meld together in a crisp, warmly tangy brine.  Because I'm using active cider with the mother, there are enzymes at work making this sort of a pepper kimchi...a lacto-fermented food.  To further the enzyme activity, I've added a bit of whey from my last batch of yogurt cheese to the refrigerator jar on the left.  Because of the whey, this jar will need to be refrigerated or stored in a cool root cellar after fermenting at room temperature for 3 days.
I'm sharing this post with the folks @ Wildcrafting Wednesday #108
I've just added this post to Real Food Forager's Probiotic Challenge.

Fight Back Fridays blog carnival hosted by Food Renegade.

and Fermentation Friday where they are celebrating Traditional Foods!