Pepper time

A bit more than 3 lbs

 

That's a beautiful basket of pain

 

To be fermented after the next crop comes in.
I like the habenero..not so hot you cannot tast the fruity-nes

 

That's awesome! We've fermented 4-6 jars this year and made hot sauce. excuse me...HOT sauce. I don't even eat it.

 

@Jim how do you ferment them? Mash or with a brine?

 

I clean up the stems and seeds.
I mash them in a gallon jar or 3

Make a 3% brine and add air locks to the jars.
Oh I wear a hazmat suit

 

I love the combination of fermented peppers and then vinegar to make a hot sauce. I haven't done it in too long. Hopefully get a good haul this summer.

I made the mistake of cutting a large number of pods without gloves when prepping for a hot sauce. Actually had a hot burning sensation in my fingers that lasted hours...

 

Jim, does the air lock allow it to vent the gas? We had them in quart jars and had to open the jars daily.
Where did you get those fermenting jars with the air locks at. I'd like to get a couple. We didn't separate the seeds though....I wish we would have.

 

We got a few left for sauce and whatnot. Probably a bunch more out there. They will keep producing till the frost gets them.

 

JJ the jars are just gallon jars nothing special. You drill a hole in the lid and place a rubber gasket in the hole..which is supplied with the air locks.
Easy to find on Amazon.https://a.co/d/bWdtppZ
And yes it vents the Gases.

 

Sweet! Gotta get some of those!