Saturday, October 23, 2010

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.

I am a Food RENEGADE!

and Fermentation Friday where they are celebrating Traditional Foods!

6 comments:

  1. Can I make it without hot peppers? The only reason I say this is because I only grew sweet and bell peppers. : )

    Maybe add some pepper flakes if I want more of a spice?

    ReplyDelete
  2. i am looking to start fermenting veggies, is the braggs apple cidar vingar live? can i pour some live kraut on top to get the bacteria going?

    ReplyDelete
  3. @EOMONROE Yes, Braggs is live. The idea is that you need to get the "good" bacteria going fairly quickly so the bad ones can't jump in and take over. It's a hand-on learning experience. If it smells bad or gets slimy, throwit away and start over. :)

    ReplyDelete
  4. @English Vintner Sorry Zach, I think I posted this one intending to get back to it and never did. You could do it just as well with sweet ones. Then the skies the limit for adding the spices of choice! Maybe a sweet/hot marinade with live cultures or whey?

    ReplyDelete
  5. Thank you so much for this recipe! I have no clue what a peck is. I had a lot of gorgeous peppers on hand - found at a discount - so this was perfect for stretching them out. I hope it works out. I just sorta wung it on quantities and it's now soaking covered with a plate over the bowl to be jarred up tomorrow. I guess not long on my counter - it's well over 90 degrees F here.

    ReplyDelete
  6. @PinkHey thanks for stopping by! I hope your peppers are delicious. BTW, 4 peck makes a bushel.

    ReplyDelete

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