Fermented Peppers and Cherry Tomatoes with Garlic
A vibrant and probiotic-rich ferment that brings a tangy, garlicky “live zing” to your meals.
Ingredients
- Fresh cherry tomatoes
- Bell peppers (sliced or chopped)
- 6 cloves garlic
- Filtered water (2 cups)
- Coarse sea salt (1 1/2 Tbsp)
- Spices/herbs (e.g., peppercorns, dill)
- 1 small cabbage leaf
Instructions
- Prepare Jars: Wash and rinse your glass jar.
- Pack Vegetables: Place cherry tomatoes, sliced bell peppers, and garlic cloves into the jar. Add spices/herbs if desired. Fill up to the bottom of the neck.
- Add Brine: Dissolve 1 1/2 Tbsp coarse sea salt in 2 cups of filtered water. Pour the salt water over the vegetables, leaving about 1/2” of headspace at the top.
- Submerge: Fold a small cabbage leaf and press it down on top of the vegetables to keep them submerged in the brine.
- Ferment: Close the lid loosely and place the jar in a spot out of direct sunlight at room temperature (68-75°F).
- Watch & Taste: Bubbling should begin around day 2. Taste starting on day 4. Once desired tanginess is achieved (usually day 5-6), tighten the lid and transfer to the refrigerator.
Enjoy as a probiotic-rich snack or a zesty topping for your meals!