fermenting Fermenting from frozen Peppers

Sizzle Lips · Jul 3, 2014

I have a question about using peppers that have been frozen.All my ferments have been started from fresh store bought peppers.....can I stockpile peppers from my garden and freeze them until I have enough to start a ferment....and if so do i just freeze the whole pod in its whole state and then just thaw and clean as I would with fresh.Do the sauces lose anything because of using frozen pods....thanks in advance for any help or advice.

Rick

Streamer · Jul 3, 2014

I've made tobasco sauce by saving up my red/ripe frozen tabascos....no problem that I could tell.

I

Chili Monsta · Jul 3, 2014

I regularly, and have for years,(in fact doing so tomorrow) use frozen pods of all varieties in various vegetable ferments(cabbage,carrots,cucumbers,radishes,green beans,etc) to contribute the heat and pepper flavors I desire, and have never had any failures. When using frozen pods I also use the standard recommended amounts of salt, and also use a starter (Whey or Caldwwell's) just as insurance to make sure things get going well.
CM

randyp · Jul 4, 2014

A simple answer is yes.I made these bottles for the family on the 4rth and it turned out great.Freeze them whole,they make great hockey pucks.
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hoibot · Jul 9, 2014

no problems here either, have most of my sauces with grown and frozen peppers.

hot stuff · Jul 9, 2014

Yep. No problem here.

jakester · Jul 12, 2014

I recently made a sauce from Carribean Reds and Cayenne that I had in the freezer since last November, and I swear it had a "freezer" kind of taste. Not bad, but definitely there. Anybody know what I mean, or am I just imagining things?

Rymerpt · Jul 12, 2014

Frozen works just fine