Evan picked a peck of pickled peppers . . .
Lacto fermentation
- Thread starter Gary Knowels
- Start date
Umm, no that's stupid. You can't pick a pickled pepper. How is it going to pickle on the vine?
The remnants of my dead garden...
6 ripe cayenne peppers
1 ripe Jimmy Nardello
Carrots
Garlic
Onion
Bay leaf
Coriander
Cumin
Black pepper
3.5% salt brine
Fermented at room temp 65-75 for 10 days then blended. It's really tasty, about as spicy as Tabasco.
6 ripe cayenne peppers
1 ripe Jimmy Nardello
Carrots
Garlic
Onion
Bay leaf
Coriander
Cumin
Black pepper
3.5% salt brine
Fermented at room temp 65-75 for 10 days then blended. It's really tasty, about as spicy as Tabasco.
How is it?!
So much better than I anticipated, honestly. Works super well.
What in the hell is that thing?
Is that a durian?
67 VW Beetle
Smolt
Hah, it is indeed a durian. I do not have a durian tree, no.
For those who aren't familiar:
Preview:
67 VW Beetle
Smolt
No fine listed for durians!
Finally processed my pepper mash and bottled up some sauce from the 2023 crop. Note to self: I need to grow more red varieties this year. 
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16 pounds of kimchi mixed up today. A quart went straight into the fridge for mild, fresh kimchi. I also filled my 5L German crock which will go in the basement to ferment at 62 degrees for 1 weeks before going in the fridge, bring on the funk!
I let 10ish serranos ripen to red and fermented them with purple carrots, onion, garlic, bay, coriander, mustard seed, and black pepper. After 10 days at room temp I purees the mix, added a squeeze of lime and some honey and made myself a pint of damn tasty hot sauce. It belongs in the Melinda's Extra Hot category of hot sauces. It also looks way brighter orange in person.
I have not, but I like to quick pickle red onions to go with Mexican food. I slice the red onion thin, heat up cider vinegar and sugar with some water on the stove, pour the hot liquid over the sliced onion, and let it cool in the fridge. It makes a delicious topping for spicy food!
Never on their own, but I have added them to chard stems and other vegetables. Early in fermentation, mixes with onions can sometimes be sulfurous, but that usually goes away as the ferment progresses. You can also take some out and let them sit, open to the air, for half an hour and most of the sulfur taste/smell dissipates.