Fermented Peppers

We have expanded the range of fermented vegetables which we offer, by a sweet red pepper this time.

It is our newest special, with a potential of staying permanently with us.

This one is quite simple, but it is also very delicious when it's ready. It will also please those who do not eat spicy peppers, like our Jalapeños (which have been a staple for many years now).

To make those Fermented Peppers, we will mostly use red bell peppers (depending on the pepper availability), but sometimes some other variety will end up in the jar.

At the time of writing, we used those beauties.

These are Organic (BIO) peppers from Spain.

After washing, we take out the seeds and the stems.

As a flavoring agent, we use garlic and onions.

Next, we slice the peppers into strips.

And we add unrefined sea salt.

Now, it's time for our natural stones, and some filtered water.

From now on, they will ferment for a minimum of one month. Below, you can see some newly set peppers, as well as two older jars on the left.

And when that time comes, we transfer them into our retail jars.

Our Fermented Peppers are a great addition to sandwiches, both as a side dish or as an integral part. They go well with a lot of dinners, too.

Here, we are enjoying them with our hot shiitake sandwiches.

Ingredients: Sweet Red Peppers, Filtered Water, Onions, Sea Salt, and Garlic.