Eat this plain, cut and serve as a condiment, add to salsa or even blend it and use it to spice up a drink or dish.
Prep time: 20 minutes
Fermenting time: 3 days
Storage: Up to 2 weeks in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Whole vegetables or fruit soaked in filtered water and salt solution
- To make a brine solution start with 1 litre of water, and add the 10 grams of Celtic sea salt for every % of brine solution required. For example, a 2% brine solution would be 1 litre of water with 20 grams of Celtic sea salt.
- 1 fresh ripe pineapple, cubed
- 1-3 chillies (any type)
- 1 large handful fresh basil
- 2 tsp Celtic sea salt or pink Himalayan salt
- 1 cup plain water kefir** or a 2% brine solution
- 1 cup filtered water
- Cut the pineapple in evenly shaped cubes.
- Slice the tops off the chillies, or the sides if you want it spicier.
- Put the chillies in the jar and layer the pineapple and basil.
- In a measuring cup, put in the salt and water kefir/brine solution and mix well.
- Pour the liquid over the pineapple, then top up with filtered water
- Let sit for 2-5 days, until the pineapple has a slightly fizzy and flavourful taste. You can easily adjust this to use other spices and herbs for a flavour creation of your own.