• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Fermented peppers question

atomicsmoke

Master of the Pit
OTBS Member
4,241
1,126
Joined Apr 3, 2014
I know i can google this....but i would rather hear from our own pros here.

Never made fermented peppers and never ate them.

Other than the benefits of fermented foods, why would one ferment peppers? How do you eat them? How do you make/store them? Does it work with sweet peppers?

Thank you
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
14,618
6,341
Joined Jun 25, 2014
Check U-Tube lots of good videos.I have 2 half gallons of Reaper sauce going now.
100_7415.JPG
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
26,826
4,318
Joined Nov 12, 2010
Atomic, morning... I have fermented cabbage and pickles.. maybe other stuff also but my memory is slipping...
it's another process to preserve foods without vinegar.. Uses natural acids formed by bacteria(or something)... I like the clean taste/flavor... Cleanliness is mandatory..
Here's my kraut attempt... It turned out awesome...
https://www.smokingmeatforums.com/threads/fermenting-kraut.132186/
https://www.smokingmeatforums.com/threads/fermenting-kraut-part-2-follow-up-7-30-14.133850/

I learned you don't want to SUPER clean the veggies as the good bacteria is living on it...
 

atomicsmoke

Master of the Pit
OTBS Member
Thread starter
4,241
1,126
Joined Apr 3, 2014
Thank you Holly2015.
Some recipes i saw say i can move them to a cool place for storage. However you said they need vinegar to be shelf stable.
Won't the fermentation alone make them shelf stable (like saurkraut)? I am thinking of feementing other vegs as well (carrots, cauliflower)? Do you see any problem fermenting all together?

Does size of the fermenting vessel matter? Can i go for gallon size?
 

atomicsmoke

Master of the Pit
OTBS Member
Thread starter
4,241
1,126
Joined Apr 3, 2014
Thank you Holly2015. Good info.

I am sorry but i disagree about the saurkraut. It does not need to be canned (process that cancels most benefits of fermentation). It will keep for a long time in a cool place (above fridge temps but less than room temps). I grew up with saurkaut from the cold cellar.
 

MeatSkull

Meat Mopper
179
17
Joined Jul 4, 2018
Thank you Holly2015. Good info.

I am sorry but i disagree about the saurkraut. It does not need to be canned (process that cancels most benefits of fermentation). It will keep for a long time in a cool place (above fridge temps but less than room temps). I grew up with saurkaut from the cold cellar.
I keep mine in steralized glass in my upstairs fridge along with my pickles.
 

MeatSkull

Meat Mopper
179
17
Joined Jul 4, 2018
No one is arguing that chlorine kills bacteria. You are the one who continues to argue that chlorinated potable water cannot be used in fermentation. Unfortunately you are wrong. There is not enough chlorine in potable water to do a 100% kill.

I have used chlorinated potable water for fermenting wine, bread, sugar wash and peppers for decades with 100% success. If your chlorinated potable water tastes good it is fine to use in your fermented products.
I posted results before but they were eliminated because I was right, ask the admins.
 

atomicsmoke

Master of the Pit
OTBS Member
Thread starter
4,241
1,126
Joined Apr 3, 2014
I fermented a few jars of sweet peppers and cauliflower. After 10 days i moved them from the kitchen to the cold room; where this time of the year is ...well, cold - but not fridge temps.

Since then the liquid in the jar has clarified - i am assuming the fermentation stopped or slowed down. The vegs taste good.

I don't see a problem with further storing them in the cold room. Does anyone?
 

atomicsmoke

Master of the Pit
OTBS Member
Thread starter
4,241
1,126
Joined Apr 3, 2014
Coolroom will be fine. I've let peppers ferment in the living room out of direct sunlight for over a year w/o any issue. A dark cool room, basement or root cellar would be ideal.
Awesome.

I wish i jumped on this bandwagon a little earlier when cucumber pickles where still in season. Oh well...next year.
 

zwiller

Master of the Pit
OTBS Member
★ Lifetime Premier ★
3,052
1,592
Joined Nov 16, 2016
As usual, it all depends. TONS of variables. I sense the direction that Holly suggests is about optimizing things for safety. IOW sure you could probably keep lacto fermented veggies over the fall and winter but longer than that will require stabilization (vinegar and canning). Refrigeration would also work to keep critters in check. Keep in mind the flavor is affected and most likely many would prefer the flavor of the stabilized stuff over au natural and I would do it for this reason alone.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.