With so many hot peppers filling tables at the markets I can't help but pick more up each week. The Aylmer Sales Barn is always a great place to source bushels of peppers from sweet bells and shephards to the blackish-purple poblanos and red crimson hots. A few farmers and home gardeners are also trying their hands at growing different varieties of chilis and the variations are all welcome in my larder because just about every global cuisine utilizes heat and spiciness in some way - with flavours and aromas from more than just green jalapeños.
After all the salsa, stuffed peppers, pickled peppers, drying, plastic gloves, can't-fall-asleep-because-my-hands-are-on-fire, chili-steeped vodka, and especially the 'how hot is it?' game, it's nice to play with a recipe that uses a large amount of chilis with only minimal work required. Fermented hot pepper relish has quickly become my new favourite go-to condiment.
Encompassing everything I like in a rustic sauce (salty, fresh, fruity, spicy, smoky & tangy), the relish is a great accompaniment to chicken, sausages, burgers, steak, perogies, nachos, eggs, or spread on a sandwich. Because it is fermented for just a couple of days, the relish retains the fresh vegetal flavours at the same time it matures and ripens.
I was anticipating being able to return to the Horton Farmers' Market for this years opening weekend but unfortunately it's not going to work out. I will get there - it just won't be on Saturday.
In preparation for the new season, I had started several different ferments and cultures so that I would have some healthy and delicious probiotic products available for sale on Mother's Day. I've been sharing pictures and my progress on my Facebook page but I've neglected to post updates on the blog.
For my lack of sharing with non-Facebook users I apologize.
Along with water kefir tonic beverages, I've fermented sour pickles (using Ontario greenhouse cucumbers), another batch of kimchi, a ginger bug for preparing sodas, purple sauerkraut, and my proud achievement of the week: a successful batch of sauerkraut.
It's zesty, snappy, spicy, sweet, and sour. It's pickled ginger!
Used as a condiment to Japanese food, pickled ginger is usually served with sushi, sashimi, or bowls of rice. The purpose of the condiment is to cleanse the palate with its acidic and bright taste in between bites.
Did you know you can easily make your own pickled ginger at home - skipping the unnecessary use of aspartame and artificial food dyes that many jars contain? A homemade jar will last months (and if around long enough - years), in the fridge and can be served with more than just raw fish if that's something you don't have a taste for.
Keep reading for the recipe.
Eating. Drinking. Sharing.