Fermented Red Relish
Dr Ese’s Fermented Red Relish keeps giving and giving. It will continue to ferment and become more and more tart as the days progress.
Ras-el Hanout is a Moroccan spice that contains about 12 difference spices. Use a mixed spice or 5 spice as an alternative.
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- Red Cherry Peppers - 4/5
- Red Capsicum - 1
- Average size onion - 1
- Tomato puree - 2 tsp
- Paprika - 1 tsp
- Red chilli powder - 1/4 tsp
- Honey - 1 tsp
- Ras-el Hanout (or mixed spices) - 1 tsp
- Dr Ese’s Fermented garlic infusion 1 tsp (or half garlic clove crushed)
- Capers - 2 tsps
- Herb de Provence - 1 tsp
- Kombucha vinegar - 10 mls
Method
- Chop and fry the red onion in coconut oil until becoming soft.
- Chop the cherry peppers and capsicum into small pieces and fry with onions, tomato puree, paprika, honey, garlic infusion and Ras el Hanout until just turning soft.
- Add capers and blend in blender until consistency is between soft and coarse.
- Leave to cool.
- Add herb de provence, honey and kombucha and stir all ingredients.
- Cover with loose lid.
- Leave overnight in or out of the fridge.
- Enjoy!