Wild and Lazy Fermentation
September 21, 2013 by Amanda 6 Comments
Assorted hot peppers in baskets.
September 15, 2014 at 6:06 pm
A lot of these pepper’i grow.
Douglas Williamson says
October 18, 2014 at 2:13 pm
Gonna try this one. I have not done pickled peppers berfore. I should have used gloves…..chemical peel on the hands! I bought a 1/2 bushel of mixed hot peppers for 4 dollars and am making a gallon of sauce……..Hotter than hell for Halloween…..2 weeks from now……
October 20, 2014 at 3:20 pm
Oh yes! I’ve forgotten about the earlier-in-the-day hot pepper sauce making and then taken my contacts out. Not wise! Gloves are definitely in my hot sauce repertoire :-).
Sounds like you have some awesome hot pepper plans!
August 28, 2017 at 10:39 am
HI! I recently stumbled across your blog and it is really helpful. I just had a quick question. I recently decided to ferment some home grown hot peppers and After a few days I noticed they were not staying below the brine (I used himalayan salt, 3 tablespoons for 1 quart of water). I had a red cabbage in the fridge and I saw your post on using a cabbage leaf as a weight. It has been in there now for one and a half weeks. What I didn’t realize is that the cabbage leaf probably should’ve been below the brine as well? I don’t see any mold and everything smells good. My concern is that the red cabbage leaf has started to turn a light pruple/pink color and I was wondering if that is normal. I fear bad bacteria because the red cabbage leaf I used as a weight wasn’t below the brine with the hot peppers. Any advice?
August 29, 2017 at 10:30 am
I have often had my top cabbage leaf poking above the surface and it hasn’t really been an issue. I would guess that the discoloration in your leaf is from oxidation. If the leaf were slimy or had pink mold growing on it, I would ditch it. To be overly cautious, you may want to switch that leaf out for a new leaf and fully submerge, but my best guess (without seeing it) is that you’re fine!
September 14, 2017 at 4:40 am
i got yellow scotch bonnet fermented pepper mash (magic plant farms brand) and i than decided to grow yellow scotch bonnet peppers and make my own mash but i couldn’t get to the same flavor profile. i let the peppers seat with salt for 4 weeks. any suggestions?
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