Prague-born food writer Šárka Otevřel Camrdová has released two recipes from her new book, "God is a Pickle: Recipes and Stories for Preserving the Seasons – A Culinary Journey Through the Czech Republic." The recipes, for courgette kraut and fermented bell pepper sauce, focus on preserving summer produce.
The courgette kraut, described as milder and more delicate than traditional sauerkraut, can be prepared in 5 minutes, cooked for 40 minutes, and requires a 2-week fermentation period. This recipe yields 3-4 x 650ml jars.
The fermented bell pepper sauce, which can be adapted to include different peppers or tomatoes, takes 15 minutes to prepare, 30 minutes to cook, and ferments for at least 5 days. This recipe produces 3 x 750ml bottles and has a flavour similar to the Balkan condiment ajvar.