Vibrant jewel like treasures to brighten up your winter. I have to admit, I haven’t always been a fan of beets. I used to think they tasted like dirt (they kind of do), but over the years I’ve learned to love them. When you let them ferment, they retain their crunchy texture and develop a delicious tangy flavour (i.e. they no longer taste like dirt).
Tangy, salty, crunchy and spicy, these fermented jalapeño peppers make a delicious addition to your morning eggs, nachos, burrito or anything really. This recipe is so simple, I don’t even know if it can be called a recipe… submerge sliced peppers in a salt water brine, let it sit out for a week or so and before you know it you have preserved sour ‘pickled’ jalapeños ready to be enjoyed all winter long!
There’s something magical about fermentation. In this case, it’s a process by which over salted vegetables yields a highly delicious product. Simple to make and packed full of tangy flavour, kimchi kraut is a tasty addition to nearly anything.