fermenting Fermenting Peppers: How?

[smariotti]

I'm keen to try some fermentation now that I've done some sauces with fresh and dried peppers. I'm still a total noob but I feel at this point like I'm ready for something more technical.

Assume I have access to basically normal kitchen stuff and not special equipment. What's the procedure for starting some fermented pepper mash with fresh grocery store pepper varieties? I want to try Habaneros first, but hope to augment the mash with other fresh varieties as my garden ripens and as I discover other kinds locally.

Just chuck a bunch of blenderized salted peppers in a Ball jar with the lid on loose and let it go in the dark for a few months?

 

[POTAWIE]

With peppers you may need to add some sort of starter culture(lactic acid bacteria) to get things going, and you need to monitor the pH to make sure it becomes acidic enough to be safe. Fermenting will mellow and acidify your sauce, but its basically just bacteria eating sugars and pooping

 

[scoville]

I just fermented a Quart using the whey from a quart of yogurt as a starter,and a couple pints using kefir as the starter.The Kefir worked best.I used a wide selection of peppers from the garden(for the best heat profile)The yogurt was pure ground peppers,and a bit of water,The kefir batch i threw in some garlic and a small bit of cabbage to jump start it.
I ran the whole mess through a vegetable juicer.Then cooked it down for a couple hours,added a 1/4 teaspoon of xanthan gum,+ or - 20% vinegar,and some cerilian sea salt.Result,exceptional!
Do a search on the terms "lets make hot sauce"and "cultured vegetable tutorial" for more specific instructions.Good luck and be careful!
I dried the pepper pulp in the dehydrator and it makes a pretty unique flavored powder also...no waste!

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Red Rocket Fuel by scoville

 

[chilliman]

This is a little off request, BUT the Korens do KIM CHEE which is fermented chilli and cabbage.. This stuff is tasty and I try to find good recipies all the time ! This is a good one.

 

[smariotti]

To be clear: I wouldn't want to add vinegar before fermenting would I? That'd be more like pickling. I want the fermentation to happen with just blended-up pepper mash and salt?

 

[Nova]

Don't know but this is something i am very interested in too. Kim Chee looks good EZ.

 

[POTAWIE]

To be clear: I wouldn't want to add vinegar before fermenting would I? That'd be more like pickling. I want the fermentation to happen with just blended-up pepper mash and salt?

You may not need vinegar(or other acids) since fermentation produces acid. If its not acidic enough, you may need more starter or sugar, or you could add vinegar after fermentation