fermenting pre-frost green peppers, fermenting?

patrad · Oct 27, 2017

I have a bunch of green habs and ghost peppers . . hate to waste em so I was going to sauce them . . was thinking I'd roast them to get some flavor and then ferment. . thoughts?

austin87 · Oct 27, 2017

Walchit · Oct 27, 2017

I thought I read that u could pull the plants and hang them and the peppers will ripen.

MikeUSMC · Oct 27, 2017

patrad said:
was thinking I'd roast them to get some flavor and then ferment. . thoughts?

Go for it. You'll be fine. I do it all the time

austin87 · Oct 27, 2017

Walchit said:
I thought I read that u could pull the plants and hang them and the peppers will ripen.

I saw that thread, it's a weed thing, I don't know if it will do much for peppers.

Poopasaurous! · Oct 27, 2017

Nothing wrong with green peppers. A lot of them taste amazing.. if it's been on the plant long enough the flavor will be there. You have endless options even if it's just the green pepper taste. Fry em up with green mators!

patrad · Oct 31, 2017

well, here is what we are going with. plus some daikon in the ferment

ShowMeDaSauce · Nov 2, 2017

Might want to add a starter culture when using roasted peppers/veggies. Lacto B is very cold tolerant but not so much when it comes to high heat. A couple tbs of natural kraut juice and a tsp of sugar (or a little fresh fruit) works wonders for kicking off a ferment.

patrad · Nov 4, 2017

ShowMeDaSauce said:
Might want to add a starter culture when using roasted peppers/veggies. Lacto B is very cold tolerant but not so much when it comes to high heat. A couple tbs of natural kraut juice and a tsp of sugar (or a little fresh fruit) works wonders for kicking off a ferment.

Thanks yeah I thought the same and added some juice from an escabeche ferment and saw raw daikon