Fermented peppers: A tasty, probiotic-packed winter preserve

They say 2024 is not a cucumber year, but tomatoes and peppers have thrived. There are plenty of peppers in my garden, so I process them straight from the beds in August into delicious jarred goods. This time, I’m not using vinegar, marinade, or oil. I have a different trick.

Fermented pepper is an excellent alternative to traditional preserves like cucumbers or cabbage. Thanks to fermentation, the peppers gain a distinct flavor and exceptional crunchiness. The fermentation process is simple and does not require the addition of oil or vinegar, making the peppers a healthier option for winter preserves.

Fermented products are natural supplements to the daily diet. Eating them regularly is best, cleverly incorporating them into the daily menu. They are natural probiotics that strengthen gut flora and improve digestion. Besides being delicious, they have valuable health properties. Fermented peppers are tasty and a healthy addition to many dishes. We enrich the peppers with probiotics through fermentation, which support the digestive and immune systems. They provide an excellent alternative to traditional marinades and introduce a new, original flavor to the home pantry.

For this recipe, choose meaty, firm peppers that are best suited for fermentation. Pay attention to the fermentation temperature: it’s best to ferment the peppers at room temperature for 3-5 days, then move the jars to a cooler place. You can experiment with different spices, such as mustard seeds or coriander, to enhance the flavor of the peppers.

Ingredients:

• 4 lbs of peppers
• 4 cups of water
• 2 tablespoons of rock salt
• 4 cloves of garlic
• 4 bay leaves
• allspice (a few berries)
• dill (a few umbrellas)
• horseradish (a few slices, optional)

Preparation:

1. Wash the peppers, remove the seed pods, and cut them into smaller pieces.
2. Mix water with salt until it dissolves, creating a brine.
3. Place a few cloves of garlic, bay leaves, allspice berries, and dill at the bottom of sterilized jars.
4. Pack the peppers tightly in the jars, adding horseradish slices if using.
5. Pour the brine over the peppers, ensuring all pieces are completely submerged. Twist the lids on the jars and set them in a cool, dark place for a few days to ferment.