Hot peppers – whole, sliced or mashed – play an extensive part in food history, used throughout the world to season dishes, as well as, condiments accompanying flavorful entrees. Eating raw, fresh peppers was an occasional treat, at harvest-time, with the majority of the crop preserved using dehydration, dry-salting or fermenting.
One of our favorite local Vietnamese restaurants serves a bowl of fermented jalapeno rings, which we liberally add to steaming bowls of pho, a bone-broth soup.
Lacto-fermenting peppers converts the raw, often-bitter and intense heat sensation to a more complex, “softer” or mellow taste that isn’t as shocking to the tastebuds, but instead, alluring.
A complex pepper mash, which can be eaten as-is, or used to bottle your own pepper sauce, deserves to be taste-profiled like a fine, aged-wine. Its “heat”, much like the grape’s essence, isn’t diminished but, instead, transformed in new flavor complexities, unlocked during fermentation. (Yokotsuka et. al 1994)
Pickl-It fermented peppers are convenient to have on-hand for creating a wide-variety of dishes including, Thai, Chinese, Mexican, Vietnamese and Ethiopian foods. Even if the use of pepper mash, sauce or slices and rings aren’t traditional, start your own traditions! You can even start your own pepper-tradition. A dollop of jalapeno pepper mash, topping off American-style biscuits and sausage gravy, or adding pickled pepper rings to our pizza (after it has been baked), have become our family favorites.
Fermented Pickled-Pepper Nutrition
Picking A Pepper to Ferment
Pickl-It Pickled Pepper Recipe
|by Kathleen in Recipes | Permalink|
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In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon.
Wow!! Thanks for your helpful guidance as we switched our water kefir fermentation over to the Pickl-It system. We’ve been making water kefir for over a year, but it has always been open to the air with just a mesh covering. A couple of days ago our Christmas 3 – 3 Bundle came in and we set up the water kefir grains in a 1 L. It was time to harvest (& taste!!) this morning and IT IS SOOOOO GOOD!!!! There are none of the vinegary notes that were present in our past batches. It’s fully done – which I judge by the fact that it’s only very very slightly sweet, and the carbonation is good (on the subtle side instead of tickling your nose). It’s perfection! The flavor is very pleasing and refreshing. There’s no going back now : ) This is an easy breezy way to ferment excellent water kefir for sure!
—Janice S. - Indiana