Fermenting peppers.....

[Dace]

I found this by Wifezilla:
I had an odd mix of different types of peppers that needed to be used up. I sliced them, added some garlic cloves, squirted it with lemon juice, added some sea salt, whey and filtered water and it is now waiting for fermentation to start. I will use hubby as a taste tester tomorrow.


So I am wondering...how did they turn out? Anyone else have a recipe that is working?

Also curious about fermenting some green onions and garlic...It seems like the process is basically chop, toss in a clean jar sprinkle on salt and add whey....just not sure of appropriate amounts!

 

[Javamama]

I did some jalapenos - I just left them whole. They are great! I think I used whey in mine - it was a few months ago so I don't remember. I don't think I would use sweet peppers for this, as it does give it that fermented flavor.

 

[freemotion]

I've done both with success.

For garlic, I minced it, covered it with salted water and whey, fermented at room temp for 3 days, then into the fridge. The proportions were....um.....maybe a tablespoon of whey or two per quart jar, and I use 1-3 tsp of sea salt depending on the temp in my kitchen. More when hotter.

Something I've been doing more lately is to use less salt, but sprinkle some salt on top just before closing the jar. Just to inhibit mold while the good beasties are growing.

I did the scallions the same way, just sliced them in about 1/3 inch peices and used a spoon to pack them into the jar. After the active fermenting period, sometimes you can consolidate jars because they shrink up a bit.

We just ate some peppers....I seeded and minced a bunch of peppers from the garden and did the same thing. I had a lot of Hot Portugals so did some of those by themselves, then did some jars of a mixture of what I had left....Hot Portugal, jalapeno, and cayenne.

Lunch was nachos served with fermented beans, mixed hot peppers, tomato salsa, cuke salsa....all fermented last summer and fall. I added storebought sour cream cause some came from the folk's fridge, but I normally serve drained kefir.

Wow, that was a good lunch!

 

[Dace]

Tell me what kind of chips you use? I always think about your nacho feasts and envy them ......I have always loved nachos but need to find a healthier version.

I forgot about cuke salsa.....I made some over the summer and it was delish! Gonna have to go search that recipe too!

Thanks Java...I plan to use serranos as jalepeno's do not agree with DH but for some reason serranos he can eat with no trouble. Odd huh? I wonder if he could tolerate fermented jalenpenos? Hmmmmm..........

 

[freemotion]

I prefer organic tortilla chips when I can get them, but today we settled for $2 per bag Santito's.... :/ I hope all the good stuff somewhat offsets the icky almost-certainly-GMO corn and veg oil. At least these chips only have three ingredients.

 

[noobiechickenlady]

I keep wanting to do peppers, but we kept eating them before I can get them into a jar.

Free, did you ever have fermented garlic turn green? As in lime-tourquoise green?

Mine did, I found out it was the acid reacting with copper in garlic.

 

[freemotion]

NO! Ewww! But it sounds like it is still edible, maybe???

 

[noobiechickenlady]

It was to me It was quite a pretty color actually. But shocking!

 

[Wifezilla]

Hubby inhaled them so I guess you could say they were good