Thank u for sharing another video with us. I shudder to think of ur skin after handling all those chillies! Some ppl say that rubbing some oil on the skin of ur fingers and hands before handling chillies makes it easier to remove the traces afterwards when u wash ur hands. I hope u did not touch ur face or eyes after. I did once. Hours, after handling chillies and after washing the hands repeatedly I rubbed my eyes. Oh God! It was bad! Lovely to watch u do the chillies. I loved ur choice of Bach as a background music! Ur potato harvest looks plentiful. I never realised there were so many types of potatos. Am happy you chose to root yourselves un Portugal. The Land needs people like you. Warms my heart to see you caring for the land.
This looks wonderful! I must try it the next harvest. I love fermenting carrots, onions and jalapeños together this way, or with a salt/sweet brine. Such a beautiful addition to fish tacos.
How wonderful! I could almost taste them. I am such a recycler. I save all my jars that my cece (chick peas) are sold in. and use them to jar fermented tomatoes, peppers and other veggies.
Hmm, maybe I should buy some of the jalapeno here, family loves the heat. Never thought of fermentation, but it's easier in some ways than I did, onions, peppers, boiled, etc. Thank you for the inspiration. 🇨🇦😎
Looks so tasty! How long will the sauce last in the jars/bottles? Should they be stored in the fridge or pantry? I thought you needed liquid on top of the veggie's to prevent them from spoiling with air contact. Thank you for sharing.
I tend to increase the salt % for chillies, pimentons and capsicum to 4% by weight of veg (and/or a 4% top up brine to ensure all are immersed in liquid). I find that there is less chance of 'going off' (growing mold etc) with the higher salt % -- but that's just me!
We had no spoilage with chillies 🌶️ even though we did a 9 month ferment. Always best to go for salt levels you’re comfortable with and to your taste. 👍
Hello! Thank you for your lovely and clear video, some leave the lid ajar while they are fermenting, what do you think of that? Where did you leave it while it was fermenting? Shade? Fridge? Best wishes and thank you!
Your brave, first time I met chillies my eyes and manhood burnt and itched, I couldn't understand, and then the penny dropped, im now wearing glasses but the man thing survived
Months until you open it and then I put it in the fridge. Make sure you always use a clean spoon to get some out of the jar. Small jars are best in my opinion because it’s quicker to use and you’ll have lower chance of spoiling. 👍
What a small world it is! I met Sandor Katz years ago at a conference where he was the keynote speaker. After he autographed my two books, we chatted for about an hour. Do you also have the title „Wild Fermentation“?
We only have one book by SK at the moment. When we move to the quinta we'll have more space and there will be many more books on the shelf. I hope you enjoyed the conference. Sounds like a special opportunity.
When you are doing the 9 month ferment, do you need to periodically open the jar to let the CO2 out? Tempted to do this with a mix if jalapeños and red peppers!
When using the clip top jar, I looked at it periodically to make sure the chillies were covered in liquid but I did not burp or open the jar. The CO2 can get out through the rubber seal but no air gets in because of the pressure inside. Thank you for your question and let me know how you get on with yours 😊
The jar was kept on a shelf (not a fridge) for 9 months. The sauce is kept on a shelf too. Once I open the chilli sauce bottle I put that in the fridge.
If I can bug you again… after a few days of fermenting, I decided to open my jar and check. Once I unscrewed the lid ( I’m using a mason jar), fluid burst over. Obviously it was bubbling for some time. What would you do to keep it going in the right direction?
You can place the jar somewhere cooler to slow down the process. I use clip top jars as the gases can escape through the rubber seal without letting air in. Make sure your jar is not fully tightened or burp it daily. I’ve personally never used screw top jars for fermentation. The fridge will slow the process down.
Just a question, I throughly enjoyed the Jalepeno recipe, I have the same jars, however wen u closed your jar, did u open it from time to time, can it not burst as no oxygen now enters at all, can the jar not burst open at all
Sra eu fasia com vinagre + água e sal 🧂 nos frascos 🫙 mas uma Sra amiga da fervura por Uns 3 -5-)- minutes etc e dura muito. Tempo ,,,vaia ver recipes no you tube como se faz curtumes de pimentos + etc. Boa sorte 😘🇨🇦🇨🇦🇨🇦
Thank u for sharing another video with us. I shudder to think of ur skin after handling all those chillies! Some ppl say that rubbing some oil on the skin of ur fingers and hands before handling chillies makes it easier to remove the traces afterwards when u wash ur hands. I hope u did not touch ur face or eyes after. I did once. Hours, after handling chillies and after washing the hands repeatedly I rubbed my eyes. Oh God! It was bad! Lovely to watch u do the chillies. I loved ur choice of Bach as a background music! Ur potato harvest looks plentiful. I never realised there were so many types of potatos. Am happy you chose to root yourselves un Portugal. The Land needs people like you. Warms my heart to see you caring for the land.
As a woman, there are worse bits to touch than eyes and face 😂
Luckily I was absolutely fine.
Thank you for such a lovely comment.
@@NearbyVeggies Oh my! 😆 🤣 😂
@asc3184 Unthinkable 😂
@NearbyVeggies Terrifying! It would be excruciating! 😆 🤣 😂 why do we always laugh at salty stuff huh? 😆 🤣
Maybe we're still children at heart.
This looks wonderful! I must try it the next harvest. I love fermenting carrots, onions and jalapeños together this way, or with a salt/sweet brine. Such a beautiful addition to fish tacos.
Sounds great! Thank you 😊
E o Concerto de Brandemburg (Bach) completou o ambiente - parabéns!
Obrigada 🤩
Awe good morning. Thank you so much
Thank you 😊
I really enjoyed that, thanks for sharing.
Thank you 😊
Another great video! You inspire me to get some peppers and get fermenting. Yummy... Bravo to you both.
Hooray. Let us know how you get on 😊
That eas such a simple recipe. I'll have to try that.
Let me know how you get on. Thank you 😊
Thank you for another great video, so informative! And easy, definitely would will to try this.
Thank you, and let us know how you get on when you do.
I love a spicey sauce❤
Always a winner in our home too. 😊
Your way of cooking is beautiful and wonderful. We love you. I wish you happiness, contentment and protection😊❤
Thank you so much
How wonderful! I could almost taste them. I am such a recycler. I save all my jars that my cece (chick peas) are sold in. and use them to jar fermented tomatoes, peppers and other veggies.
Wonderful!
E are anxious to see your renovation start! Best wishes.
We love your rental where you are staying. Who would we contact in your area regarding renting a long term rental. Thx.
Us too. Thank you.
Yum! 😋
So good 😊
This is super cool, I want to try, also the fermented tomatoes
Wonderful.
Thank you for all the great tips! ❤👍🥰
Thank you 😊
That would make a great 24 hour Frango marinade for the BBQ.
Obrigado for the video.
Sounds like an excellent idea. Obrigada.
Hmm, maybe I should buy some of the jalapeno here, family loves the heat. Never thought of fermentation, but it's easier in some ways than I did, onions, peppers, boiled, etc.
Thank you for the inspiration. 🇨🇦😎
Thank you and let us know if you try it. 😊
Eline emeğine sağlık bu güzel vlog ve video için kolay gelsin hayırlı işler 👍👍👍👍
Thank you 😊
Is the book in English? I just love this 4 process. Love your gardening and cooking etc.
It is indeed in English, Jacqueline. 👍
Looks so tasty! How long will the sauce last in the jars/bottles? Should they be stored in the fridge or pantry? I thought you needed liquid on top of the veggie's to prevent them from spoiling with air contact. Thank you for sharing.
They last a year on the shelf unopened. Once opened I put them in the fridge.
I tend to increase the salt % for chillies, pimentons and capsicum to 4% by weight of veg (and/or a 4% top up brine to ensure all are immersed in liquid). I find that there is less chance of 'going off' (growing mold etc) with the higher salt % -- but that's just me!
We had no spoilage with chillies 🌶️ even though we did a 9 month ferment. Always best to go for salt levels you’re comfortable with and to your taste. 👍
Hello! Thank you for your lovely and clear video, some leave the lid ajar while they are fermenting, what do you think of that? Where did you leave it while it was fermenting? Shade? Fridge? Best wishes and thank you!
Under the stairs on the north side of the house. The jars I use allow the gas to escape and there’s was no leakage. 👍
Your brave, first time I met chillies my eyes and manhood burnt and itched, I couldn't understand, and then the penny dropped, im now wearing glasses but the man thing survived
🤣🤣
That's a brilliant method, thank you. So how long would it 'last' after blending smooth and put into the small jar?
Months until you open it and then I put it in the fridge. Make sure you always use a clean spoon to get some out of the jar. Small jars are best in my opinion because it’s quicker to use and you’ll have lower chance of spoiling. 👍
What a small world it is! I met Sandor Katz years ago at a conference where he was the keynote speaker. After he autographed my two books, we chatted for about an hour. Do you also have the title „Wild Fermentation“?
We only have one book by SK at the moment. When we move to the quinta we'll have more space and there will be many more books on the shelf. I hope you enjoyed the conference. Sounds like a special opportunity.
interesting but not my thing I hope you love it tho. My eyes watered when you tasted it lol.
We both love chillies. Thank you.
Have to try and increase my spice food levels! But do you eat it like that or use it to cook in stews and so? 😅
You can use it as a sauce on anything, burgers, cheese, eggs, salads or use it in a soup or stew to add a little bit of extra flavour and heat.
When you are doing the 9 month ferment, do you need to periodically open the jar to let the CO2 out? Tempted to do this with a mix if jalapeños and red peppers!
When using the clip top jar, I looked at it periodically to make sure the chillies were covered in liquid but I did not burp or open the jar. The CO2 can get out through the rubber seal but no air gets in because of the pressure inside. Thank you for your question and let me know how you get on with yours 😊
Eu morria 😅😅
😂
ho dear , would you mind please say ,the variety of the chillies ,hot or mild, that look nice and testy
They are medium hot when green. The variety doesn’t really matter. It’s up to your own taste. They mellow in hotness after fermenting. 😊
Did you keep the jar outside of fridge all those nine months? Thank you.
The jar was kept on a shelf (not a fridge) for 9 months. The sauce is kept on a shelf too. Once I open the chilli sauce bottle I put that in the fridge.
@@NearbyVeggies Merci!
If I can bug you again… after a few days of fermenting, I decided to open my jar and check. Once I unscrewed the lid ( I’m using a mason jar), fluid burst over. Obviously it was bubbling for some time. What would you do to keep it going in the right direction?
You can place the jar somewhere cooler to slow down the process. I use clip top jars as the gases can escape through the rubber seal without letting air in. Make sure your jar is not fully tightened or burp it daily. I’ve personally never used screw top jars for fermentation. The fridge will slow the process down.
@@NearbyVeggies right... thank you!
Could you use a mojito pestle instead of your hand? Although, I guess, that could make the next mojito a bit spicy!
I guess you could do and perhaps the mojito would be better for it. 🤗
Just a question, I throughly enjoyed the Jalepeno recipe, I have the same jars, however wen u closed your jar, did u open it from time to time, can it not burst as no oxygen now enters at all, can the jar not burst open at all
Those jars allow gasses to escape because of the rubber seal, so there is no need to burp them unless you’ve got mega fast fermentation going on. 👍
👏🌟👍🍀💐
Thanks.
Bamboo chopstick to push through the funnel and into the bottle
Great idea. Thank you
Dont be touching Dan,s cricket ball's tonight😅😅😊
🤣🤣
Luckily he was away both times I made the chilli ferment. 😅
Jalapeños???
Any chilli you want to use is fine. 👍
Is the sauce shelf safe
Once opened store it in the fridge. Mine are stored on a shelf until opened. 👍
@@NearbyVeggies thanks for the reply
Fermenting for 9 months 😮? I didn't know this .......
It can be longer as the traditional method is up to five years!
Sra eu fasia com vinagre + água e sal 🧂 nos frascos 🫙 mas uma Sra amiga da fervura por
Uns 3 -5-)- minutes etc e dura muito. Tempo ,,,vaia ver recipes no you tube como se faz curtumes de pimentos + etc. Boa sorte 😘🇨🇦🇨🇦🇨🇦
Obrigada 😊
Err, for the passage of time please use a Irish clock :-))
It goes slower than others 🤭
No THANKS! Hate chilis and HATE FERMENTATION............ugh. Glad to hear someone enjoys them.
Yogurt, cheese, wine, coffee, chocolate and sourdough bread are all fermented. Do you like any of these?
Or worse…. 😂
Imagine 🤣
You don’t use gloves?
I prefer my hands 🙌 uncovered and I’m quite careful about touching my eyes when handling chillies 🌶️