Other Fermented Food Goodness

Fermented Bell Peppers

Before modern refrigeration, food was fermented as a way to preserve it. A couple of weeks ago, I was about to toss some bell peppers that I had bought for a recipe that I never ended up making. But instead of throwing them in the garbage, I decided I would try fermenting them. One of the things I love about fermenting is that it's ridiculously easy! Although, it does require patience but the benefits your body reaps from eating fermented foods is worth the wait.

Next time you find yourself about to toss some unused veggies, consider fermenting them to see what magic happens!

Fermented Bell Peppers
Where possible, use organic ingredients

  • Bell peppers cut into long strips (I used one green, one yellow, one red)
  • Jalapeño diced (remove the seeds)
  • Heaping spoon of minced garlic (cloves would also work)
  • 1 tsp (or more) of natural sea salt (when fermenting, unrefined natural salt is best)

Place all of the ingredients in a mixing bowl and massage the veggies to start the breakdown process. You'll start to see juice release from the veggies and gather at the bottom of the bowl. After a few minutes (or when your arms get tired), place a towel over the bowl and let it sit for 45'ish minutes. Move the veggies to a jar, packing them down. Use a weight to keep the veggies submerged below their natural juices. I use a ziplock bag filled with some water. Cover the top of the jar with breathable fabric (coffee filter, paper towel, cloth napkin) and secure with a rubber band. Keep the veggies out of direct sunlight. Check on them occasionally to make sure they remain submerged. After about 5 days, you can taste them to see if you like them. I let mine go 2 weeks. When you are satisfied with the flavor, transfer them to a clean jar with a lid, place in the fridge, and enjoy!

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