Every autumn some peppers do not have time to mature to red. They can be eaten green. But this year, almost all of them were still green when I had to harvest before the first frost. They keep well in the fridge, just the taste deteriorates after a week or two. A change I do not like – they’re going to taste like peppers from the supermarket, when they get this off-taste. To avoid the off-taste, I usually salts my peppers lightly, and put them in the refrigerator. This year I tried kombucha pickling instead.
I have for some years made kombucha regularly. Gradually I discovered that kombucha have more uses than just as a healthy soft drink. Inspired by “The Art of Fermentation” written by Sandor Ellix Katz, I covered the cut green peppers with kombucha, added a pinch of salt and poured a couple of teaspoons olive oil on top. The closed glass I put in the fridge for maturing, unlike how I make kombucha.
The pickled green peppers turned out wonderful. They are still crunchy, has maintained a good pepper flavour, has a delightful sour tinge and no added sugar. It has not been necessary to heat or boil, should be great if you prefer raw food. The only drawback is that the colour of the peppers have changed to olive green. A light kombucha SCOBY developed on top. I removed it once, it didn’t develop again.
The kombucha pickled green peppers are delicious as a condiment on rye bread open sandwich and with hot meals.