Had quite a few green Serrano peppers leftover from last year's harvest, and quite a few green Hungarian hots, plus a few random thin green hot peppers a friend gave me. Decided to do a 'verde' type ferment. Also have been wanting to try apples and honeydew as filler material. Left out carrot or sweet potato in this one.
~ 40 green Serrano
~ 10 green Hungarian hot
~ 4 green thin hot (not sure what variety)
2 small tomatillos
1/2 of a honeydew melon
1 apple
1 sweet onion
1 head garlic
5% salt brine (used some fancy normandy sea salt for grits and giggles), filled up to shoulder of 1/2 gallon mason jar.
Will let it go the customary month or so and see what happens! Only thing I wish I'd done differently is put the apple toward the bottom, a few of the pieces are starting to brown on top, but hopefully the CO2 blanket will be in effect soon and prevent too much oxidation.
~ 40 green Serrano
~ 10 green Hungarian hot
~ 4 green thin hot (not sure what variety)
2 small tomatillos
1/2 of a honeydew melon
1 apple
1 sweet onion
1 head garlic
5% salt brine (used some fancy normandy sea salt for grits and giggles), filled up to shoulder of 1/2 gallon mason jar.
Will let it go the customary month or so and see what happens! Only thing I wish I'd done differently is put the apple toward the bottom, a few of the pieces are starting to brown on top, but hopefully the CO2 blanket will be in effect soon and prevent too much oxidation.
