So this is my first attempt at fermenting peppers. I've done sauerkraut before which turned out great, but this is my first year with peppers.
I did a couple different batches all with similar results. Different peppers, same garden.
1st batch was mostly red chilies with a few habaneros, chopped in a food processor first. Fermented about 6 weeks in a crock. Appeared to work fine. I did have some of the kham yeast on top, scooped it off and refilled with a higher concentration brine and the kahm subsided. Best I can tell everything worked great.
2nd batch was nearly all yellow habaneros with a couple red chilies, quartered and packed. I did that in a 1/2 gallon mason jar. Again I believe it worked great. Had a ton of visible co2 produced, tapered off after a couple weeks and was pretty slow from then on. Was in the jar for about 3 months. no mold, no kham, no discoloration.
Both of them I processed through a food mill and got a nice looking sauce, really thin, but great color and appearance.
I tried working some with heat and and mixing with sugar and vinegar. Flavor is not bad but far from great, still very sour. And the smell still is very strong.
My biggest question is the smell and taste. It seems really sour to me. Not displeasing really just not desirable. It really catches you. I dried the seeds/skins after running through the food mill and it really filled my house with sour smell.
** Did I do something wrong? I can't imaging the powerful smell being normal. Help!!