Fermented peppers taste great, are super easy to make, and adding them to your meal of choice is a great way to incorporate the benefits of fermented foods into your diet.
These are only for you if you really enjoy HOT foods. And believe me...these turn out SUPER HOT so be forewarned. My husband absolutely loves these...he slices them up and puts them on his pizza in place of regular hot peppers, for that extra kick. I add them to baked potatoes, meat dishes and eggs. Obviously, they can go on anything that you enjoy hotness with!
2. You then want to poke a few holes in the peppers with a fork like I did below.
3. Next, stuff the peppers in as tight as you can in the jar with your finger and cover with purified and or distilled water, leaving a few centimeters of space empty on top. Don't be scared! Really jam those peppers down, using some force with your fingers! You want them to stay down, after filling them with water, along with removing as many air pockets as you can.
4. Once you've filled your jar almost to the top with water, you then want to add a half a tablespoon of Himalayan sea salt (any quality brand works). The sea salt is what provides valuable minerals needed, especially if your using distilled water, since distilled is mineral free, and kick starts the fermentation process. For an added probiotic boost, I also put a tablespoon of whey into the jar, which I always have a container of in my fridge (for more information on how to make whey see here). If you don't have whey, don't worry about it, Himalayan salt alone works just fine.
5. You then seal it with the lid, and there you go! You now have your hot probiotic peppers ready to start fermenting. Sooo easy! Just place them in a dark cabinet for at least a week and they should be ready to eat. Of course the longer you leave them to ferment, the better they taste and by some strange fermentation processes, they actually become even hotter! Below, is a pic of the peppers I just fermented (small jar) next to a batch of peppers that I've had in my cabinet for about 15 days (larger jar). As you can see, there's a slight change in color in both the peppers and the water, all totally normal.
6. After opening my larger jar, I got a bunch of fizzing which means that my jalapenos are super fermented and filled with lots of probiotics! But because, I really do prefer to let my fermented veggies sit for as long as possible (till I eat them of course) I'm just going to stuff them back down, reseal the lid and stick them back in my cupboard.
7. You do want to make sure that your peppers are fully submerged in your water solution as shown below. Upon opening my jar, the peppers popped back up, so I just used my clean fingers to just push them back down before sealing the lid again.
You can also follow the exact same steps as above and ferment banana peppers. Mine have been fermenting for almost a month now and of course taste great!
Adding fermented foods to your diet, is really a great way to optimize your body, regulate digestion and help maintain your health. Fermenting your own vegetables truly is possibly one of the easiest ways to accomplish this!