Lacto-fermented peppers
1/2 peck sweet 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
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'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!