When red bell peppers reach the height of their availability in late summer, they are inexpensive, delicious and sweet. But, it’s nearly impossible to eat them all before they start to go squishy! Lacto-fermenting is a great way to preserve these gems. Allowing the peppers to soak in whey encourages the growth of healthful bacteria which supports your immune system and digestion. The sea salt discourages bad bacteria from taking over while the good bacteria flourishes.

A slice of these peppers on a sandwich or in a salad is wonderful. I love them on a slice of bread with butter. They are also delicious added to casseroles (after baking so the good bacteria isn’t killed off before it gets to you!) or blended into a sauce to pour over fish. It’s a simple process, but I’ve taken photos to walk you through it.

Here’s what you’ll need:

Olive oil to rub on the peppers
4 Tablespoons whey
A clean, wide-mouthed quart canning jar and lid
1 Tablespoon sea salt
Roasting pan
Red bell peppers
paper sack or two

Rub the bell peppers with olive oil while your broiler heats up. Set them in the glass baking dish.

Put the glass dish in the broiler and turn the peppers as the skin darkens on each side. If you have a gas stove, it works just as well to hold the pepper with tongs over the flame until each side gets blackened. You don’t want the peppers to cook, just darken, so use high heat and cook fast.

Drop the peppers into paper sacks and close them up.

The steam they create will loosen the peels, which then you just peel off with your fingers.

Cut the peppers open and scoop out the seeds, then cut them into strips. Drop the strips into your clean jar adding a little of the salt after each “layer”. Add whey. When I separate whey, I freeze it into ice cubes of 2T each. Then when I need some, I just take out the number of cubes I need and let them defrost.

Push down gently on the peppers to release their juices and get the all under the liquid. (I understand there’s a special tool for this, but my meat hammer works just as well.)

If there isn’t enough liquid, add a little clean, filtered water to the jar. It’s very important all the pepper strips be covered in liquid. You also want the top of the peppers to be about an inch below the top of the jar because they will expand a little while they ferment.

Put the lid on the jar and label it. Leave your jar undisturbed for three or four days (much depends on the temperature of your house and tasting will be your best judge of “doneness.”) Then refrigerate the jar until you are ready to use them.

I wish I could tell you exactly how long these last. I have had comments to my blog that they last six weeks, others say closer to three months. They never last here that long because we eat them up so fast!

This post is part of the Tuesday Twister blog carnival, hosted by GNOWFGLINS.
Tuesday twister

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