Fermenting Capsicum.

I've been away from my blog for a while.  I think I got a bit of stage fright when I had so many visitors after Rhonda from Down to Earth linked my blog on her reading list.  I so loved doing Rhonda's course and was very appreciative of the knowledge shared but I think I became overwhelmed with the amount of visitors and felt I should be saying something worthwhile.  Obviously I shouldn't have looked at the stats!  Anyway, things have settled down somewhat so here I am.....just being me again.

So.....

How luscious and plump are these homegrown gifts from a neighbour?

I decided to ferment them to make sure we can enjoy them for as long as possible.

Despite searching google and my 'numerous' fermenting books, I couldn't find a recipe I was happy with so just made one up based on how I've previously made sauerkraut and kimchi.   To the bowl of sliced capsicum, I've added a thinly sliced clove of garlic and a teaspoon each of yellow mustard seeds and whole black peppercorns. Easy peasy.

After mixing everything through with a generous sprinkling of Himalayan salt, I've packed it all firmly into a 2 litre jar.  

When I started fermenting I didn't worry too much about using a purchased culture, but ferments last a lot longer in the fridge and have so much more beneficial bacteria for the gut if a culture is used.  Plus they are less bubbly and explosive - and it's always lovely to have the least possible amount of explosion in the kitchen!  The culture I use is 'Caldwell's Starter Culture' but I can't provide a link as I can't remember where I bought mine.  There's six sachets in a box and you only need half a sachet per 2 litre ferment - less for a smaller jar so it's pretty economical.  Mix half a sachet with about a cup or more of filtered water and pour over to cover the vegetables.

The little purple silicone top is called a 'Pickle Pipe' and I bought mine from nourishmeorganics.com.au.  They're designed to fit all wide mouthed Ball Mason jars and are so much easier to use and look after than the water filled air lock I was previously using.  Plus they're dishwasher safe and pretty cute too!

I've put a washed cabbage leaf on the top held down by a glass weight, to keep the capsicum submerged in the liquid.

  

All rugged up to keep out the light.

After three days on the bench it's time for a taste test.

Oh yum.

Just perfect and ready to pop in the fridge.  These capsicums will be great for using on a pizza, as a side to cold meat and salad, in a wrap or sandwich......and sometimes straight from the jar if nobody is looking.  

They're also yummy dobbed onto the top of a lump of cheese....also when nobody is looking. *wink*