A little over a year ago I was given a BUNCH of crazy hot peppers by a neighbor. We're taking squrpions, reapers, bonnets, and all different colors.
So I sorted by color, cut them up, added a head of garlic from our garden, covered with water and added 2% salt by weight.
Left them to ferment for a year.
I thought I was going to toss the yellow one because I though mold had grown down into it. But when I opened it up and removed the weight, it liked totally clean and yellow. The weight has been sticking above the brine and had accumulated some black stuff (was a film, didn't look like mold). They peppers underneath were bright yellow.
Today I blended them up with an additional 2% salt, 4% sugar, 1/16 tsp xantham per 300 g and 1 part white vinegar.
I've only tried the yellow one so far. It has a really nice flavor and sweet and sour smell. Very HOT but doesn't blow your head off, at least not mine. Wife won't try them.
Going to give the color sets out for gifts.
So I sorted by color, cut them up, added a head of garlic from our garden, covered with water and added 2% salt by weight.
Left them to ferment for a year.
I thought I was going to toss the yellow one because I though mold had grown down into it. But when I opened it up and removed the weight, it liked totally clean and yellow. The weight has been sticking above the brine and had accumulated some black stuff (was a film, didn't look like mold). They peppers underneath were bright yellow.
Today I blended them up with an additional 2% salt, 4% sugar, 1/16 tsp xantham per 300 g and 1 part white vinegar.
I've only tried the yellow one so far. It has a really nice flavor and sweet and sour smell. Very HOT but doesn't blow your head off, at least not mine. Wife won't try them.
Going to give the color sets out for gifts.