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Lacto-Fermented Peppers

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Canning, Freezing, Dehydrating and Other Food Preservation
Forum Discription: A place to discuss the best ways to prolong the enjoyment of your food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5344
Printed Date: 02 March 2021 at 13:55


Topic: Lacto-Fermented Peppers
Posted By: TasunkaWitko
Subject: Lacto-Fermented Peppers
Date Posted: 04 March 2019 at 14:54
Over the weekend, I picked up some peppers at the local grocery and started them in a brine for lacto-fermentation in my "Kraut Kit" from FarmSteady:

https://farmsteady.com/fermented-vegetables

The peppers themselves are a simple mix of red and orange, sort of triangular and between three and four inches long. They are not bell peppers, but I am not sure exactly what variety they are. They are not hot, but I wouldn't really describe them as sweet, either, in the way that I think of sweet peppers.

Following FarmSteady's directions, I mixed up the brine, then dumped the (whole) peppers into the fermentation jar, added the brine, dropped in the fermentation weight, attached the lid and installed the airlock...easy-peasy.

I decided to leave these peppers whole; we'll see if that was a good choice or not. They floated a bit at first, but as the brine works its way in, they are slowly gaining weight and sinking.

In my reading, I came across some concerns that the brine might not be strong enough, as peppers can tend to need a more concentrated brine. I'll check on them in a day or two to see if this is the case, but it seems to me that the current brine should be adequate at this time.

I was greatly tempted to throw in some garlic, as well, but decided not to for this first attempt. We'll see how they turn out.

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Replies:
Posted By: TasunkaWitko
Date Posted: 05 March 2019 at 09:10
I checked on my peppers last evening; they are definitely filling with brine and getting "heavy," for lack of a better word, and I had a much easier time keeping them "down" under the brine.

The brine itself is taking on quite a bit of pepper flavor; spicy, but not hot. It seemed to be pretty salty to me, so at this time I do not plan on adding more salt to the brine, and will monitor that situation as best as I can.

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Posted By: HistoricFoodie
Date Posted: 05 March 2019 at 09:21
FWIW, Ron, if you pierce the peppers with a paring knife it will speed up the process.  You don't need a lot of these slits, just one or two, depending on the size of the pods.




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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: TasunkaWitko
Date Posted: 05 March 2019 at 09:27
G'morning, Brook -

That's a good tip; I'll definitely be sure to do that, next time. As you know, keeping them under the level of the brine is very important, so as to keep out the (microscopic) bugs.

Eventually, I'd like to stuff the peppers with shredded cabbage before brining them, similar to this:

http://foodsoftheworld.activeboards.net/pickled-bell-peppers-filled-with-slaw_topic1499.html

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