Most cultures have little side dishes or toppings that are natural part of their cuisine like the pickled ginger that’s in a Japanese restaurant or the little dishes of raita and chutney that are with in an Indian restaurant even in our own culture we have salads and pickles, sauerkraut on hotdogs. And all those little things are usually raw, fermented, pickled or cultured. And when some thing’s rot, it still has the enzymes present and when something’s pickled or fermented or cultured, it has lively, good for you bacteria. And so by having those little side dishes and condiments as part of the meal, it helps you digest the food, it’s kind of cool and not only that, it adds another dimension of flavor to the dish so I’m going to make up a little one that I have here that’s in my book, “Feeding the Whole Family.” This is just so simple, it’s a sweet pepper relish and now we have a red bell peppers and yellow bell peppers and orange bell pepper, there are just sweet peppers in there. Ad this is a Jalapeno that I actually I’ve grown on my garden so that makes it local and organic and fresh local organic. Hey I’ve got and I’m going to chop up just a little bit of this. These are not too hot because they haven’t been on the plant very long and so it’s not going to kill or burn your mouth off.
And all I did was dice these peppers and dice this jalapeno, it’s all in there, so easy, yes. And then I’m going to put in two ingredients, well actually three, I lied. I’m going to put in just a pinch of salt. I’m going to put in some sugar; this happens to be Florida Crystals which is a less refined white sugar and I’m going to put in some unfiltered apple cider vinegar and what’s cool about this is, because it’s unfiltered, that means, it’s lively and you’ll see a little things are growing in it, to add, it’s still aging, it’s adding to its flavor and now these are some of the good bacteria that’s going to be in this.
And you can make up this dish and you can one, two, I can do this, three, yah and you can keep it like in a jar in the refrigerator, it just stays there real nice like that. You can put it on sandwiches or you know, like on top of some fish that you cooked. You could even use it to stuff some chicken breast or squash or something like that and all I’m doing here is just stirring that out so that the vinegar and the sugar get incorporated in here. And you know actually, it’s better the next day than it is right now, how about that? That’s pretty cool.
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