This is the perfect way to add the trendy taste of fermentation (not to mention the health benefits) to an everyday condiment. The recipe was created by Nutritionist Desi Horsman in collaboration with Consol Glass, and it’s delicious!
500g fresh chillies (take seeds out if you prefer a milder taste)
2 -3 yellow bell peppers (these help to sweeten and take some fire away)
2 Tbsp sea salt
Optional – garlic, oregano, grated ginger
Xylitol can be added if your chillies are too hot and you would like a sweeter option
- Add all the ingredients together in a food processor or very finely chop.
- Then place in the jar with your brine water (make up a solution of 1/2 Tbsp of salt per cup of cold water)
- Allow fermentation process until you are satisfied with the taste.
A little bit about Fermentation
Natural fermentation of foods preserves nutrients and breaks it down to a more digestible form, creating beneficial enzymes, B-vitamins, Omega-3 fatty acids, and various strains of supportive probiotics. A natural process that has been around for many generations, today, the use of these old methods is a great way to consume probiotics; the key to a healthy gut and a happy brain. Probiotics have also been shown to improve immunity and help with many diseases – among other benefits.
The right container ensures successful vegetable fermentation and as the salts and acids produced during fermentation corrode metal and plastic, glass is the best and only viable packaging option. Glass jars don’t hold any taste or odour from previous contents and can be sterilized for repeated use. But most importantly, it is the healthiest vessel for fermentation because it does not scratch easily and cannot harbor unfriendly bacteria in those damaged areas. As importantly, it is non-reactive and does not contain undesirable chemicals so nothing is leached into your vegetables during the fermentation process. Make sure you choose an airtight glass bottle or jar to produce good bacteria. Completely submerge vegetables under the brine prevent the growth of mould; a cylindrically shaped container is best suited for this process.