Fermenting foods creates probiotics for healthy guts. Traditionally, fermented foods were a big part of our ancestors diets and in recent years they are being rediscovered as our understanding of the importance of the gut micro biome increases.
I really enjoy fermenting foods. It takes a bit of practice as it isn't an exact process and is greatly affected by temperature. I feel its a bit instinctive and so rewarding.
This recipe is packed full of flavour and nutrients and is super easy to make. I use Mason Jar Pickle Pipes and pickle weights (available online) for fermenting in jars as it means you don't need to "burp" the ferment each day.
Makes 1 jar
1/4 tsp smoked paprika
1/4 tsp chilli powder
1/4 tsp ground coriander
1/4 tsp ground cumin
2 garlic cloves finely chopped
250g cherry tomatoes
1 lebanese cucumber diced
1 red capsicum diced
Small red onion diced
2 tbsp chopped coriander leaves
1 tbsp whey or 1/2 tsp starter culture
Place spices in the bottom of jar. In a bowl, combine remaining ingredients and mix well . Spoon into jar and crush the mixture to release moisture. It is important that the juices cover the vegetables completely. Place a pickle weight on top and seal jar. Keep in a dry spot out of direct sunlight. If you aren't using a pickle pipe then the jar needs to be opened daily to release gases.
Fermenting is dependant on the weather, in summer and warmer climates fermentation occurs much faster. This batch was made in the middle of winter and was fermented for 6 days.