here<\/a>. I didn’t prepare it, because you can find it on the green market.<\/p>\nPeppers, small bell peppers (I didn’t use the Hungarian bell pepper, because my family doesn’t like hot, but you certainly can), of the same dimensions, I washed them, removed the petals, seeds and pierced their bottom (making a small hole), so that the whey could easily to pass when I stuff them and cover with liquid.<\/p>\n
I made the fermentation liquid out of whey and salt. You can buy whey in supermarkets. When you make the mixture of whey and salt, you shouldn’t get a very salty combination. Pay attention to the amount of salt the cheese contains.<\/p>\n
Use salt to your liking in this recipe.<\/p>\n
These are peppers from the first round, and they survived the first seven days. My grandma would be proud.<\/p>\n
![\"Paprike](\"http:\/\/savourytrips.com\/wp-content\/uploads\/2016\/10\/Zimnica-punjene-paprike-sa-sirom_3.jpg\")
<\/p>\n
Improvisation<\/h3>\n
Peppers have to be under the liquid. So you need to find a way to press them hard enough.<\/p>\n
I had to come up with a solution, so I used the lid of the other plastic box, a clean plastic freezer bag and some pebbles from the sea.<\/p>\n
Put clean pebbles into a plastic bag. Tie the bag in a tight knot. That can work as an improvised weight, if you can’t find a better solution. Put the pebbles in the bag onto the other lid of the box which would be of such dimension that it can cover and press all of the peppers at the same time (like in the picture).<\/p>\n
![\"Paprike](\"http:\/\/savourytrips.com\/wp-content\/uploads\/2016\/10\/Zimnica-punjene-paprike-sa-sirom_4.jpg\")
<\/p>\n
When are they ready?<\/h2>\n
Covered peppers should be in a cold and dark place for 3-4 weeks.<\/p>\n
![\"Paprike](\"http:\/\/savourytrips.com\/wp-content\/uploads\/2016\/10\/Zimnica-punjene-paprike-sa-sirom_6.jpg\")
<\/p>\n
You don’t necessarily have to put them into the fridge, you can also put them in the basement if the temperature is low enough.<\/p>\n
Be sure to check them often, so that nothing goes wrong. If whey seems suspicious after a couple of days, change it.<\/p>\n
This is what they looked like after 7 days in fermentation liquid.<\/p>\n
![\"Paprike](\"http:\/\/savourytrips.com\/wp-content\/uploads\/2016\/10\/Zimnica-punjene-paprike-sa-sirom_5.jpg\")
<\/p>\n
We tried one and they were delicious, but they had to spend some more time soaked.<\/p>\n
How long do you keep them before eating?<\/p>\n
If you have your recipe, you can send it<\/a> and I would be glad to try it.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"Why cheese peppers? Honestly, I’ve decided to prepare peppers with cheese because…<\/p>\n","protected":false},"author":6,"featured_media":22484,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-23718","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_kitchen-serbian","recipe_hard_level-easy","recipe_type-salads","recipe_type-rest"],"acf":[],"yoast_head":"\n
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