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!

Other Fermented Food Goodness

A Shot of Beet Kvass a Day, Makes the Sweet Tooth Go Away

In my younger years, I never cared too much about sweets. In fact, one of my best friends growing up had a major sweet tooth and I never understood it until I got pregnant. Not only did my pregnancy give me my first daughter, but it also gave me a sweet tooth! For the past 11 years, I have craved sweets after lunch and dinner. Causing me to bum sweets off my coworkers when my sweet tooth kicked in, usually in the afternoon.

Earlier this year, in March, I went to the local farmer's market to restock my fermented veggies. I noticed the beet kvass and inquired about it. The representative at Garden Goddess Ferments shared how kvass helped kill her sweet tooth. She explained how kvass is a blood tonic, helping create red blood cells and alkalizing the blood, not to mentioned it's fermented so it's full of probiotic goodness! After hearing how it helped her, I decided to give it a try.

For the next few weeks, I took a shot in the morning and one in the afternoon. I would say within 2-3 days, I started to notice a difference. We were on vacation, the first week of taking kvass, and I had no desire to indulge in sweets at Disneyland. Say what?!

Fast forward to four months later, my sweet tooth is still dead. I do not crave sweets. I have no interest in sweets. And if I happen to take a bite of a dessert, I usually find that it's too sweet to eat. I shared this experience with some coworkers. They gave it a try and had the same results!

Who knows. It might be in our heads but it worked for us. If you are looking to kill your sweet tooth, you may want to give beet kvass a try and see if it works for you. You can make it or find it from a local company like I did.

May the kvass be with you.