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|
Did you know...
Traditional fermented soy sauce is made from a mixture of soy beans and rice, fermented by a variety of bacteria and fungi. These include: Lactobacillus delbrueckii, Aspergillus oryzae, Aspergillus soyae, and Saccharomyces rouxii.
—Use ONLY Traditionally Fermented Soy Sauce
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