I was inspired by Sandor Katz book, The Art Of Fermentation, that I wrote about in my last post, to continue by foray into fermented food with vegetables.
Sandor suggests fermenting hot peppers by slicing them into rounds and putting them into a jar in layers, along with mustard seeds and chopped ginger, salt each layer and when the jar is full pour over a tablespoon or two of olive oil.
I put the jars in the sun, shaking them daily, untwisting the lids to let the accumulated gas escape when needed. The peppers shrink as they sweat in the salt, producing an acid liquid that keeps them from going mouldy. After I day I started eating them, using them like a relish to season my food. The ginger and mustard seeds give the peppers a depth that they could never have on their own, and they have none of that acrid vinergry taste that is a main source of dislike for me in commercial products.
When they have reached the desired sour taste put them in the fridge or cold room to slow down fermentation.
I made my fermented hot peppers in mid September. I have two jars of the three left and they are still fresh and edible.
My next foray is with cabbage.