Fermented bell pepper
Fermented foods are a great way to top up vitamins and take care of your immunity, which has been extremely desirable lately. Summer is the best time to make delicious and healthy fermented foods. We mostly associate fermenting with cucumbers, which is a big oversimplification, as we can ferment almost everything—even fruit. We chose red bell pepper, which is a rich source of vitamin C and beta-carotene. Be sure to try this recipe. Fermented bell pepper tastes exquisite!
Notes
Preparation
Remove the seed cores from the washed peppers, then cut them into strips about 2–3 cm wide. Place the prepared pepper in jars; to each add dill, sugar, spices, horseradish and garlic.
Pour cold brine over the peppers in the jars and screw the lids on tightly.
After 2 days, gently loosen the lids to release fermentation gas. Then screw them back on. After a week, the pepper will be ready to eat.
Tip: fermentation weights work great for ferments.
