If you’ve been around Almost Bananas for a while, you’ll know that I’m a big fan of fermented foods. All the probiotics are beneficial for your health in so many ways, confirmed by science. Fermenting preserves food, and tastes amazing while it’s making us healthier.
Fermenting food is kind of like having a running science experiment in your kitchen. Jars full of bubbling mixes, smells that we are no longer used to. Guests will wonder what on earth is going on in your kitchen.
Once upon a time these were normal foods. And now, we often have to accustom our taste buds to fermented foods, as many grow up without tasting them at all.
Here in Slovakia an old and common ferment is cabbage stuffed peppers. It’s warm enough here to grow peppers and this is a great way to preserve them for the winter.
Side story: I grew up in the frozen north, where the growing season was to short and cold for growing peppers. I still remember going with college friends to their home in the States. We traipsed out to the garden, and there were a couple long rows of peppers growing in the garden. I was startled – you can grow peppers just like that? Outside?
Anyway, back to the point, fermenting is awesome, and over at Real Food Forger I’ve got the recipe, given to my by my Slovak mother in law, for fermented cabbage stuffed peppers. I’ve also got some ideas of which ferments are good to start with, taste-wise and easy-to-make-wise. Go check it out!