Lacto-Fermentation

Porch Dweller · 07-27-2025, 11:21 AM

I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling.

It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it.

07-27-2025, 11:21 AM	#33
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,888 Trading: (24)	Re: Lacto-Fermentation I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling. It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it. __________________ A 1911 in the hand is faster than 911 on the phone