A Bell Pepper Ferment
/In this latest chapter on my fermenting journey I'm experimenting with Bell Peppers.
This time using the Fermentation Equation as beautifully explained by Mike Greenfield [Pro Home Cooks] in his YouTube Video: The Complete Guide to Fermenting Every Single Vegetable
A Quick Reference for this equation
Total Weight of vegetable + weight of water x 0.025 = amount of salt needed
It really makes creating your own brine a breeze!
Why am I so Interested in Fermenting?
Easier to digest
Richer in nutrients
Brilliant for the gut Microbiota & the knock on effects this has on general body health. Side note: I am fascinated by the Terrain theory of building resilience within the body.
Just love the taste!
I was particularly interested in peppers for their rich reserves of vitamin C. A raw red pepper is apparently 3 times more potent than an orange, the value of which quadruples when you ferment it!
I have now devoured this whole batch, sprinkling them on various dishes throughout the week. I am happy to report there were no ill effects and I shall definitely be making a new batch soon!
What's your favourite fermented veg? Any suggestions / requests for me to try?
