Fermented pointed peppers

Ingredients for 1 servings:

• 1 kg pointed peppers in various colors
• 1 liter of water
• 15 g salt
• 1 tbsp, heaped mustard seeds

Instructions

Working time approx. 25 minutes; Rest period approx. 14 days; Total time approx. 14 days 25 minutes

Halve the pointed peppers. Remove the stems, seeds, and light-colored inner membranes. Place in a suitable container for fermentation, such as a large glass jar or other special container. Add the mustard seeds. Make a brine from the water and salt. The salt must be completely dissolved in the water. Depending on the size of the jar, make more or less brine with the appropriate salt concentration (15 g of salt to 1 liter of water) and pour it over the pointed peppers. Weigh down the pointed peppers so that they are all covered with liquid. Let stand at room temperature for 1 week until fermentation has begun. After that, they can be refrigerated. After about 14 days, the pointed peppers will have a slightly sour taste. They will be crisp and fresh. You can then fill them with the brine into refrigerator-safe jars and store them there to slow the fermentation. Don’t be surprised if the brine becomes cloudy. A note about the brine, pointed peppers, and weighting: I simply put water and salt in a bottle and shook it until the salt dissolved. Alternatively, heat it in a saucepan and stir to dissolve the salt. Use once cooled. I didn’t wash the pointed peppers, as lactic acid bacteria are everywhere. So, use organic produce whenever possible. I used my own harvest from the garden. A simple weight is a freezer bag filled with brine. Then tie it tightly and place it on the surface.