This season I grew up two plants of Scotch Bonnet Hot peppers, three plants of Thai Dragon Hot peppers and only one plant of Habanero.
I expected to have more peppers from my plants but so far I was able to get only three pounds all together… but more is coming. I never fermented hot peppers before (well, I never knew about fermenting hot peppers) but after reading several posts on this forum I was eager to try…. So, a week ago I prepared three 2 Q mason jars (once again, just looking at my plants, I expected to have more peppers by eight that’s why I prepared larger jars) and Plastic Fermenter Lids with Airlock. Yesterday, early morning while the wife still sleeping I wear on the gloves, washed all peppers I had, some garlic and packed two mason jars tightly – one with one pound of Scotch Bonnet and one with one pound of Thai Dragon. Dissolved six Tbs of sea salt in four quarters of water and filled jars with this solution. I used a zip lock bags filled with the same solution as a weight to keep all peppers submerged in the brine. I am sorry for not having more picks – didn’t want to touch my cell phone while dealing with peppers… Here is how they look now:
I still have one pound of peppers left so when I have some more peppers later (in a month?) I will ferment a mix of peppers mentioned above plus Habanero – all together, just to try how that mix tastes.
I expected to have more peppers from my plants but so far I was able to get only three pounds all together… but more is coming. I never fermented hot peppers before (well, I never knew about fermenting hot peppers) but after reading several posts on this forum I was eager to try…. So, a week ago I prepared three 2 Q mason jars (once again, just looking at my plants, I expected to have more peppers by eight that’s why I prepared larger jars) and Plastic Fermenter Lids with Airlock. Yesterday, early morning while the wife still sleeping I wear on the gloves, washed all peppers I had, some garlic and packed two mason jars tightly – one with one pound of Scotch Bonnet and one with one pound of Thai Dragon. Dissolved six Tbs of sea salt in four quarters of water and filled jars with this solution. I used a zip lock bags filled with the same solution as a weight to keep all peppers submerged in the brine. I am sorry for not having more picks – didn’t want to touch my cell phone while dealing with peppers… Here is how they look now:
I still have one pound of peppers left so when I have some more peppers later (in a month?) I will ferment a mix of peppers mentioned above plus Habanero – all together, just to try how that mix tastes.