Ingredients
- 1 red pepper
- 1 green pepper
- 1 medium red onion
- 6 large cloves of garlic
- 3 cups filtered water
- 2 tablespoons sea salt
- 1 tablespoon of whey or liquid from another lacto acid fermentationsuch as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).
Directions
Making pizzas at home can be great fun, but sometimes prepping all of the toppings can be time consuming. That is why I have included this tart pizza topping recipe, which will keep in the fridge thanks to the preservative power of fermentation.
Equipment
A sharp kitchen knife
A large chopping board
1 fermentation vessel with lid/seal
Note: If you do not like any of the above ingredients, or want to add in a selection of your choice, go for it and try it out. You can even share your results or unique combo down in comments. : )
Steps
1 Done | Chop the peppers, peel and thickly slice the garlic cloves and red onion. |
2 Done | Transfer the processed ingredients into your fermentation container and sprinkle the salt over. Insert the bay leaf and pour in the filtered water until it reaches to one inch under the rim of the container. If you have starter liquid you can add it in now. |
3 Done | Seal up and leave to ferment at room temperature for 3-5 days, out of direct sunlight. If you like your ferments on the tart side, leave for a couple more days. |
4 Done | Refrigerate and add to any pizza of your choice! |
