Wipped up another batch of picked thai peppers. Salt, a few cloves of garlic, a teaspoon of sugar and a splash of a prior batch's liquid.
At least another month. It seems that hot peppers are a natural preservative. I'm thinking a minimum of 4 months. I think Tabasco sits for 3 years.I have some Hab sauce fermenting now,it is a month and a half old now.Going to wait another month
Richie
I like the lids. Its obvious that I just reuse a set of wide mouth rings to hold the silicone Air-lock on. When its done, I just put a canning lid on it and call it good.Bet that’s going to be nice, be sure to show the finished project when done.
How are those lids? I haven’t ordered lids yet but I was looking at the plastic screw on ones with the included weights. Those you have pictured are less expensive. They work good too?
Yes. Risks are low. I treat it the same as homegrown. I was with water and a vegetable brush if they look soiled. But otherwise safe. Salt brine is the key, but MUST use non-iodized salt without any anti-caking agents as they inhibit fermentation.Can you use store bought peppers when fermenting? If so, any extra steps or precautions?
twice burning peppers. Once on the way in and again on theway out. But balance with a fatty meat and they are phenomenal.FIRE IN THE HOLE!!
Yes. Risks are low. I treat it the same as homegrown. I was with water and a vegetable brush if they look soiled. But otherwise safe. Salt brine is the key, but MUST use non-iodized salt without any anti-caking agents as they inhibit fermentation.
Regarding lacto fermentation, the general environment is inhospitable to most bad bugs making it relatively safe. Lactobacillus lives on the surface of most everything and it naturally sours and preserves the food.
I add a little sugar as it ferments into alcohol, which is later converted by acetobacteria (naturally present) into vinegar. Some people add a splash of vinegar to help encourage, but I've been lucky enough to not need any. I do add a splash of my prior batchs to help encourage the same flavors.
It seems complicated, but it really isn't. You don't really need to know the sciencey stuff. Just need to know to avoid iodized salt and be wary of preservatives in anything you add. Sodium or potassium benzoate are yeast reproduction inhibitors that can be added afterwards for stabilizers but will inhibit your fermentation if added early.
twice burning peppers. Once on the way in and again on theway out. But balance with a fatty meat and they are phenomenal.
Good point on chlorinated water andother potential additives from municipal water. I usually use bottled spring water for the pickling, but use tapwater for cleaning.That is some good info,I use Distilled Water or Bottled Spring Water to avoid any chlorine or any other thing the city puts in.
Richie