Fermented tomato and pepper mix

Ingredients for 1 servings:

• 250 g tomatoes, medium-sized, firm, from the region
• 250 g snack peppers, various colors (red, yellow, green, orange)
• 3 garlic cloves
• 1 small spring onion(s), red
• 1 small pepper, red, fresh or dried
• 1 bay leaf
• 1 rosemary sprig(s)
• 3 sprigs of oregano
• 2 stalks of basil, small leaves
• ½ tsp black peppercorns
• 200 ml water
• 20 g sea salt or rock salt, unprocessed and without anti-caking agent
• 3 sage leaves

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 50 minutes

for a 300 – 250 ml glass

Remove the stems from the tomatoes and wash them. Wash the bell peppers as well. Cut out the stems and seeds, then halve or quarter the peppers lengthwise. Peel the garlic cloves and also peel the spring onions. Trim the green parts. First, place the spices and herbs in the cleaned jar. Add the tomatoes and bell pepper pieces, as well as the chili peppers and the bay leaf. Make a brine from water and salt. Let it cool and pour it over the fermented vegetables. Place stones on top to weigh them down. Place the lid lightly on and leave the jar in a warm place for 2-3 days until gas bubbles rise. Then remove the stones and screw the lid on tightly. To be on the safe side, you should open the lid every now and then at the beginning and check the jar to see if any bubbles have formed and if the fermented vegetables are still in the brine. Store the jar in a cool place, either in a cool cellar or in the refrigerator. After each removal, put the jar back in the fridge and make sure that the fermented product is in the brine!