More on Fermenting Chiles

My last post I showed you how to ferment chile peppers. This brief video shows a few more fermentation lids, how to tell when chiles are ready and how to store them.

My last Charles William Post I show you how to ferment chile peppers./item/61883 / fermenting - chile - peppersThis brief picture shows a few more fermentation kits , how to tell apart when chiles are ready and how to store them .

The Perfect Pickler ( www.perfectpickler.com ) was the first fermentation kit that I tried a few year ago and I have used it for everything from chilli to kimchi and sauerkraut . It is easy to use and I wish it . I would always recommend using a wide - back talk lid rather than a regular - size lid since the blanket mouth is easier to carry and get foods in and out of .

The latest unrest outfit I received for my birthday from my girl Lucie , who is a fermantista . Kraut Source is a Modern outfit which is leap load and made of unstained steel . ( https://www.krautsource.com/ ) I have a batch of chilli ferment in it right now and will let you lie with what I retrieve about it .

Read the last blog for info on making salt seawater , packing your jars and more . work chile capsicum pepper plant is so easy to do – and my last heap was quick in just 5 day . Besides the big mouthful and health benefits , I very much like that sour pepper are still crunchy , whereas chili that have been canned run to be soft and sometimes mushy . you’re able to add herbs , garlic , onions or spices to your chile tempestuousness .

presently , I have two passel of crimson chili sour and I am going to let them go for a longer point of time since I need to make a hot sauce from them . Some hot sauce ( like Tabasco ) are work for as retentive as two years!/item/13333 / snake - oil - the - stool - of - Pisces - pepper - hot - sauceSince mine are smaller mess , I will have to see how it goes . Once they seem fermented enough to me , I plan on mashing and straining the chile hard liquor and puree and adding organic apple cider acetum to it , without heating it . I ’ll keep you posted !

Now that autumn is formally here , revel what is depart of the harvest time of year – get out there and forgather those chile peppers and get fermenting !

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