Winter is fermented-veggie-season for me. I started with some sauerkraut 3 weeks ago. Now I made my favourite “fermented red pepper courgettes”.
- 3 small courgettes finely sliced
- 1 red pepper finely sliced
- 1 laurel leave
- 1 pinch of allspice
Stuff it all into a jar that has been washed with very hot water. Push it down thoroughly so that the juice of the vegetables comes out.
Fill it up with a 3% brine (boiled water cooled down to room temperature, iodine-free seasalt so that the salt makes 3%) so that the vegetables a slightly covered. Add a flat stone (or a egg cup in my case) to keep the vegetables below the surface.
After a few days it should start bubbling. Release excess pressure every day by pulling on the rubber. It’s ready after 3 weeks.
I love it as a fresh salad, as seasoning in a green garden salad or as a seasoning on a burger.