Recipe: Vegetable recipes - Turkish peppers
2022-07-25:
- 2 days: Liquid starts to get a hint of cloudiness. Bit of bubbling going on. Pepper tastes crunchy and slightly salty, not sour yet.
- 5 days: Liquid is slighlty cloudy. Pepper has lost a bit of crunch. Got a bit sourness/bitterness. Not sour enough yet, leave a few more days.
- 7 days: Pleasant and sour. Soft to bite, but still has a nice crunch to it. Harvest!
Conclusion: Very clean, sour taste. The only slight bitterness comes from the skin, which is also a bit tough to eat (similar to the unfermented peppers). Will work well in sandwiches and salads, as well as on the side to other dishes.
Over a few weeks in the fridge acidity has actually increased slightly, so now it’s perfect. Still crunchy, on unpleasant off-flavours. Goes well with a lot of things and good to add just on the side of dishes to add a bit of zest.
