Pickled Peppers

These peppers are made with nothing more than water, salt and a bit of garlic. This style of pickling or fermenting is called Lacto-Fermentation. We ferment all our veggies like this because it makes them easy to digest and encourages the growth of healthy bacteria in our guts (just like a probiotic). Hooray for pickles!! 

These peppers pack a punch and the brine tastes amazing. The best thing about the brine is you can re-use it to culture other ferments like this Cashew Cream Cheese.

Ingredients for 1 litre/1 quart size jar

200g stavros peppers (or any small pepper variety - we get ours from the Noosa Farmers Market)

1 clove garlic

1 tablespoon sea salt

1 thick slice of onion

water

Instructions

Place a cup of water, sea salt and garlic in the bottom of a jar and stir well.

Pack the peppers in tightly leaving about an inch of space at the top of the jar.

Add more water if needed to completely cover the peppers.

Place the slice of onion and shot glass on top to help weigh down the peppers.

Put the lid on and leave to ferment at room temperature for around 4-5 days depending on the time of year (the warmer it is the faster they will ferment).

Refrigerate when the taste is to your liking. The brine will become cloudy and the peppers will soften but still retain some of their crunch.