Lacto Fermented Pepper Pickles
One of the most natural methods of pickling is lactic fermentation. Pickles prepared with this method are special not only for their taste but also for their health benefits.
During the lactic fermentation process, lactic acid bacteria naturally found on the surface of peppers multiply thanks to the brine and transform the vegetables. The result is a food that is both long-lasting and rich in probiotics. The most famous lacto-fermented pickle in the world is sauerkraut from German cuisine. What makes sauerkraut so special is that it ferments in its own juice. This pepper pickle, however, ferments in brine. But if you’d like to make pepper pickles fermenting in their own juice, the low-salt pepper pickle recipe might be more suitable for you.
The most important point in lactic fermentation is the correct salt ratio. It should be neither too little nor too much. If too little, harmful microorganisms may grow; if too much, fermentation slows down or even stops. That’s why the salt should be measured precisely and used by weight.
Another key detail when making pickles is preventing the vegetables from coming into contact with air. The peppers should remain submerged in the brine and not float on top. For this, pressing them firmly into the jars and covering them with leaves is the best method. This is where vine or mulberry leaves come in. These leaves form a protective layer on top of the pickles. In addition, the tannins in the leaves help keep the peppers crisp.
I prefer pepper pickles in their simplest form, and that’s how I prepare them. But for those who want to add different aromas, there are many options. For example, a few cloves of garlic, some black peppercorns, coriander seeds, or dill stems can be added. These ingredients impart pleasant scents and flavors during fermentation. However, they should be used sparingly; otherwise, they may overpower the peppers’ characteristic taste.
Storage conditions are critical for preserving the quality of the pickles. After fermentation is complete, if the room temperature is above 20°C, the jars must be moved to a cool place. The ideal condition is 15°C or lower. Pickles stored in cool places such as a refrigerator or pantry last longer and maintain their flavor.
When prepared correctly, lacto-fermented pepper pickles become both a delightful addition to the table and a friend to gut health.
Enjoy the recipe...
Ingredients
- 500 g green peppers,
- 1 liter water,
- 50 g pickling salt,
- 5 vine or mulberry leaves.
Preparation
- Wash the peppers and drain well,
- Pack the peppers tightly into jars,
- In a deep bowl, mix the water and salt,
- Pour the brine into the jars,
- Place a mulberry leaf on top of each jar,
- Seal the lids tightly,
- Place the jars on a tray and leave at room temperature for 15–20 days (depending on the size and firmness of the peppers),
- During this period, the jars may overflow; open and check occasionally, and if the liquid decreases too much, top it up with brine in the same ratio,
- Once ready, if the room temperature is above 20°C, store them in the refrigerator to cool (the ideal storage temperature should be 15°C or lower).
Enjoy...