Fermented Bell Peppers
Bell peppers provide vitamin C and bright flavor, while fermentation makes the dish more expressive without sugar or heavy marinades. Dill, garlic, and bay leaf add a familiar homemade aroma, and the crisp texture stays very pleasant. These peppers pair well with meat, poultry, and cold keto appetizers.
Prepare a clean jar. Cut bell pepper (250 g) into large pieces, slice red onion (15 g) into thin half-rings, and cut garlic (3 g) into thin slices. Put the onion, garlic, dill (10 g), bay leaf (1 g), and cayenne pepper (2 g) into the bottom of the jar, then pack in the bell pepper pieces tightly.
Mix water (215 g) with salt (10 g) until fully dissolved. Pour the brine over the peppers so the vegetables are completely covered. If the top pieces float, press them down gently with a clean spoon or a suitable weight.
Leave the peppers to ferment for 2 to 3 days at room temperature away from direct sunlight. Once the taste becomes fresh, savory, and lightly tangy, move the jar to the refrigerator. Serve the fermented bell peppers chilled as a side or appetizer.
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