fermenting Making mash from dried/frozen peppers?

[Backyard_Pepper_Grower]

It's getting towards the end of the season here in Michigan and I've got peppers in various stages of ripeness. I need to get all the fully ripe peppers off of the plants in order to ripen the green ones. Specifically, I'm doing this with my Tabascos and cayenne chilies. I want to make fermented mash based sauce, but I don't want to start the mash until I have the maximum amount of ripe peppers (Plus I don't have enough to start small batches yet).

My question is if I dehydrate or freeze my ripe peppers now, can I use re-hydrated or thawed peppers to make a mash with? Does anyone have experience with this?

 

[rmardis]

It should work by freezing them. That is what i am doing with some of mine. Not 100%, but pretty sure. Mine is fermenting fine though. Not sure about dehydrating. I would freeze

 

[Backyard_Pepper_Grower]

Thanks! Now I can start picking and not worry about peppers going bad. do you think using frozen chilies would matter for other types of sauces (i.e. a cooked non-fermented habanero sauce)?

 

[rmardis]

Thanks! Now I can start picking and not worry about peppers going bad. do you think using frozen chilies would matter for other types of sauces (i.e. a cooked non-fermented habanero sauce)?

I would not think so. They may be a little mushy. When i freeze my hot peppers, which when i do it is not very long, I wash them really good, then let air dry for a day. After they are dry, i put them in a freezer bag until i get the amount i desire. It may affect the taste some, not sure though. I would research it on your computer. Lots of info on the web. Look up blanching too. When i freexe my veggies for a long period, i always blanch. It helps to kill any nasties and stops it from aging or ripening more.

 

[Chili Monsta]

I've fermented frozen peppers and vegetables successfully many times in the past, and have added dehydrated peppers and/or powders to various vegetable ferments without any problems.
However, I have never tried a 100% dried pepper ferment. Not sure what to expect, but I got the following information from Michigan State University Extension Service:

Fresh vegetables provide fiber, energy, minerals and vitamins.
Fiber is provided by the indigestible cellulose,hemicellulose,gums and pectin and energy is provided by the starch,
sugar,and protein.
Neither fiber nor energy is affected by drying.