Fermented Peppers

Fermented Sweet Peppers

Fermentation is one of the oldest preservation methods ever to be physically recorded. This techniques dates back to about 6000 B.C. and is utilized in every culture and cuisine in the world. As with any preservation method, it’s important to use the ingredients at their freshest. These peppers I bought at the market were picked from the ground and are being preserved within two days of each other. As your produce quality decreases, so will the end product. For any fermentation product, a scale and ratio use is preferred, this helps to ensure a consistent product.

I use these peppers as a base for pastas and sauces, as a spread on sandwiches and pretty much everything else I can think of. It is extremely versatile and adds a ton of depth to any dish. This recipe should be used as a guide and is fun to mess around and experiment with.

Ingredients:

Sweet Market Peppers

1 ea. Thai Chili

1 t. Fresh Thyme

3% Sea Salt

Instructions:

Start by picking ripe and fresh peppers. I prefer birds beak peppers when in season but any small and sweet peppers will do. Toss the peppers and a thai chili, stems removed, into a food processor and pulse lightly into a chunky mess. You don’t want these to be fine or they will lose all texture. Add the fresh thyme.

Weigh the pepper mixture. Add 3% sea salt to the pepper mixture and fold together. The peppers will start to release liquid as the salt draws out the moisture from it. 

Transfer to a nonreactive container such as a mason jar or fermentation chamber. Place a thin layer of plastic wrap, reusable food wrap, or fermentation weights on top and press slightly down to push the remaining air out. Cover the jar with an airtight lid and let them do the rest.

The fermentation time will depend on many factors such as temperature, humidity, air quality, etc. Check the peppers after 3-5 days and assess the remaining time from there. Do not be afraid if you see it bubbling, that's the active bacteria transforming your food. 

Tips:

Slight appearance of mold on the top is okay unless it is black, just scrape it off and allow it to continue doing its thing.

Be sure to open the jar and let it “burp” every couple of days to release gas and pressure. You do not want an exploding fermentation bomb.