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Fermented Hatch Chilis

SFLsmkr1

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I guess this can go here.

What you need.
Fido jar 1 or 2 qt. You can also use mason jars or fermenting tops. If you use mason jars you will need to burp the jar.
Knife and cutting board

1-2 pounds of hatch chilis (you can use japs, serrano and such)
Distilled water
Fine grain sea salt or pure himalayan salt
peeled garlic or onions or whatever you would like to put in the jar.
fh0.jpg



Easy ferment.
2 qts of water
3 T salt
and your choice of extras.
Dissolve the salt in the water.
fh4.jpg


Rinse and slice the peppers, you can take the seeds out if you like. Peel the garlic and add to bottom of jar.
fh1.jpg


fh.jpg


Pack the peppers until you reach the elbow of the jar.
fh3.jpg


Pour in salt water. Leave about 1" headspace.
Lock or seal lid and place in a dark area for 3-5 days. You will notice fermentation bubbles. Once fermented they will stay in fridge for several months.
fh5.jpg
 

pushok2018

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Looks nice. Love fermented peppers - especially hoooot peppers. Hatch pepper is not really hot but I like how they taste....
 

dons2346

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OK, what does a fermented chile taste like?
How do you use them?
We make pickled jalapeño chilies and then chop them up to use in dips and maybe a fatty or eat them right out of the jar.
The hatch chilies we roast, peel, and then freeze whole to use during the winter when we need some "heat"in our food.
 

SmokinAl

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They look great Rick!
Does the fermenting take some of the heat away, cause those things just burn a hole in my tongue!
Al
 

SFLsmkr1

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They look great Rick!
Does the fermenting take some of the heat away, cause those things just burn a hole in my tongue!
Al
Al

I got the mild hatch, this is my 1st rodeo on fermenting chilis. They are supposed to start to fizz around day 2-3.
 

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