I am crazy about making, hacking & inventing all sort of fermented foods. Fermented chili peppers is my latest interest and addiction. Not supper hot but just hot enough & great to enhance anything I eat. And it is so easy to do. So I am here to learn from this hot pepper community.
My favorite is red hot peppers purchased from local farmers market around Sacramento, CA in late October and November when they are abundant and affordable. Remove the green stems and blend quickly in the VitaMix with 30% water by weight, 8% sugar and 4% Himalayan salt of total weight. Ferment in 1/2 gallon Mason jar with 1/3 headspace for about 2 months. I usually shake the jars up a bit every now and then to get the CO2 bubbles into the headspace. Oh, the Mason jar lids need to close just tight enough to hold pressure, but still allow CO2 gas to release. I can tell how tight by pressing on the lid to feel the pressure. If it's too hard to press, I would back off the lid band a tiny bit. I don't need airlock doing it this way.
Since there is no oxygen, the color is absolutely brilliant red. You would think I added food colors to the sauce. You should try it. It's magically delicious and goes well with everything.
Cheers!
My favorite is red hot peppers purchased from local farmers market around Sacramento, CA in late October and November when they are abundant and affordable. Remove the green stems and blend quickly in the VitaMix with 30% water by weight, 8% sugar and 4% Himalayan salt of total weight. Ferment in 1/2 gallon Mason jar with 1/3 headspace for about 2 months. I usually shake the jars up a bit every now and then to get the CO2 bubbles into the headspace. Oh, the Mason jar lids need to close just tight enough to hold pressure, but still allow CO2 gas to release. I can tell how tight by pressing on the lid to feel the pressure. If it's too hard to press, I would back off the lid band a tiny bit. I don't need airlock doing it this way.
Since there is no oxygen, the color is absolutely brilliant red. You would think I added food colors to the sauce. You should try it. It's magically delicious and goes well with everything.
Cheers!
