Pear Pepper Relish

A sweet-spicy ferment that supports digestion, immunity, and metabolic health.

This fermented Pear Pepper Relish brings together the sweetness of ripe pears and the warming kick of fresh hot peppers—balanced beautifully through the transformative process of lacto-fermentation. Beyond its bold flavor, this relish offers a rich spectrum of therapeutic benefits: probiotics to support gut health, antioxidants to combat oxidative stress, and digestive stimulation from natural enzymes and capsaicin.

Ingredients

• 3–4 fresh hot peppers, sliced (choose varieties based on desired heat level)

• 3 ripe pears, cored and finely chopped

• Sea salt, approx. 1 tsp or 2% of total weight of fruit + peppers

Method

1. Weigh the total amount of chopped pears and sliced peppers.
   This determines the correct amount of salt—aim for 2% of the combined weight to create an optimal environment for fermentation while inhibiting harmful microbes.

2. Add salt and massage.
   Sprinkle salt over the mixture and gently massage with clean hands to draw out juices. This step begins to break down plant fibers and initiates the brine.

3. Pack into a clean glass jar.
   Transfer the salted mixture and its juices into a jar. Press down firmly to remove air pockets and ensure that all solids are submerged under the brine.

4. Cover and ferment.
   Cover the jar loosely with a fermentation lid or cloth secured with a rubber band. Leave at room temperature (65–75°F) for 3 to 7 days. Check daily to monitor progress: you’re looking for bubbles, brine movement, and a pleasantly sour aroma.

5. Taste and refrigerate.
   Once the flavor is tangy and slightly effervescent, seal the jar with a lid and refrigerate. Cold storage slows fermentation but allows the flavor to continue developing.

Functional nutrition

• Pears are a gentle source of fiber and polyphenols, supporting regularity and feeding beneficial gut bacteria.

• Hot peppers contain capsaicin, which may enhance circulation, metabolism, and digestive enzyme activity.

• Fermentation introduces beneficial microbes (primarily lactobacillus species), which can support immune resilience, reduce inflammation, and improve nutrient absorption. It also helps reduce lectins—naturally occurring compounds that may contribute to digestive discomfort or inflammation in sensitive individuals.

How to Use

• As a vibrant condiment

• Mixed into salads for added brightness and heat

• Paired with fermented dairy (like yogurt or kefir) for a probiotic-rich snack