Lacto-fermented hot peppers!
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- Опубликовано: 28 окт 2022
- For preparation, I ensure the jars are clean and weigh the ingredients plus water to achieve approximately a 2-3% salt concentration. To prevent mold-I utilize a glass fermentation weight to keep the contents fully submerged beneath the protective layer of salty brine. Additionally, I employ an airlock system to allow fermentation gases to escape while keeping oxygen at bay, though a periodically 'burped' lid can also suffice to avoid gas build-up. The fermentation process unfolds at room temperature, where I regularly sample the batch to achieve the perfect balance of flavor and texture. Once satisfied, the ferments are stored in the refrigerator, where they can be savored for many months to come. I often use fresh grape leaves or bay leaves to ensure a satisfying crunch.
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Beautiful job.. I just fermented some cucumbers for the first time and our pickles turned out delicious! 🥒
Thank you! I missed this comment earlier. It's almost time to start some fresh ferments.
My mouth is watering!
If you put a kitchen towel under the cutting board, then it won't wiggle while you are cutting.
Yes, I do that now. Thanks!
Love
Fantastic ❤
Ur voice is sooo soothing........
You are so kind-thank you!
Are they still crispy after fermented?
Yes, but be sure to taste them every few days and refrigerate them when they get to the flavor and crunch level you want. And you might need to experiment with salt percentage. I like 2%. I often use grape leaves or bay leaves because their tannins help keep them crunchy as well.
This is so awesome! Can you tell me what type of differences there would be in flavor for a longer ferment than compared to say a 2 week ferment?
The flavor gets tangier and more intense. But they can go soft so it’s important to taste frequently to get what you’re going for.
You should add laurel leaves, hole pepper, garlic Hugs!!
I’ll try that! 😍
Maybe it's because I'm craving this, but I'm here literally salivating 🤤🤤.
Fermented foods are so good!
Hi. Is this supposed to bubble and fizz out of the container when you open it? Someone sent me something that looked similar from Mexico. It had a regular mason jar lid. When I opened it, it started bubbling and spilling liquid over the sides. I was afraid to eat it because I had no idea if that was normal.
@@alsolark3029 yes, it does bubble quite a bit early on, which is why we need an airlock or loose cap. If the lid was tightened before fermentation was complete, then it would be under high pressure.
@@GrowCookPreserveWithKellyDawn thank you so much for responding. It’s good to finally know.
Amazing! I"m starting interested at lacto-fermented fòod & would like starting to prep. I'm interested to have the air-lock jar as yours. Is that possible for me to have your recommendation where to get it? I've been searching here in Bali, they don't have exactly like yours. Thanks for your help.
Thank you! I got these from Amazon: amzn.to/42Og2SF
Thank you for your response.
Why both a glass weight and that lid? I've never seen a lid like that so I'm curious what it does
If any food is exposed to air above the brine, it is more likely to mold. The weight helps keep the ingredients submerged.
@@GrowCookPreserveWithKellyDawn and the lid? Thanks!
@@petalandposeboudoir the lid is an airlock that keeps oxygen out but lets the CO2 escape.
Chilli wine 😊
Love this ! Just did it myself and I used plastic bags with water to keep veggies down and I guess you have to keep it there till all peppers are gone or used up - meaning you can’t just remove the weight- it stays right?
Honestly, it varies. Usually once I put it in the fridge, I don't use the weight and the brine stays clear. But I have had things get moldy once in a while (especially if it contains tomatoes, which I don't ferment much). I think if you are using them often and be sure to push things down below the brine, it should keep mold at bay. That seems to work for me.
@@GrowCookPreserveWithKellyDawn thanks so much for the advice! Because I wanted to make randomized hot sauce out of the peppers as I wanted and not all at once 🤩 your awesome 😎 now I understand 😍I subscribed to support your channel 🤗
Thank you so much! I hope all goes well--fermenting is very addictive ☺@@pollinationfarms
@@GrowCookPreserveWithKellyDawn I just started fermenting because I was looking 👀 for a great way to preserve my vegetables I grow because I can’t eat all of it 🤣, I have 8 jars of different varieties of peppers on my counter as we speak 🤣🤩, I think I’m too lazy for canning at this moment so fermenting seems to be the best choice for me and it’s great for your health 🤗 with the Lactobacillus 🥰
2% of total weight of veggies and water?
Sorry I missed this message earlier. Yes, 2% of total weight. I zero out the jar weight then add everything and calculate the percentage. I have better instructions on my fermented radish video. It’s almost always 1-2 tablespoons per quart.
I fermented some cucumbers but they all turned soft and mushy.
Try adding grape leaves or bay leaves. The tannins help keep the cell walls from breaking down. I usually only let them ferment for 5-7 days and taste check every other day. Then get them into the fridge when still crunchy. I have a video on them.
Thanks I'll give it a do.@@GrowCookPreserveWithKellyDawn
That looks delicious is it just cold water???
Thank you! I have (softened) well water so I filter it and boil it, then let that cool to room temperature.
@@GrowCookPreserveWithKellyDawn got it thank you so much for replying. Shalom
@@momwalker2706 Thanks for watching-have a wonderful day!
@@GrowCookPreserveWithKellyDawn likewise to you likewise
You “SHOULD NOT” ferment by time but by Ph Range.
That's a great point. Monitoring the pH is helpful to ensure safety and achieve the desired fermentation results. Thank you for the reminder!
What is the water? Mineral water? Any vinegar mixed in?
Just filtered water with no chlorine. Fermentation produces lactic acid which is similar to vinegar (acetic acid).
Is bottled spring water 💦 the same as filtered water ? I don't have a water filter. Only tap water. So can I use bottled spring water?
2 questions :)
are the peppers less hot after fermentation ?
does the ferment retain the salt (or is it consumed by the bacteria ) ?
thanks in advance :)
The peppers do get a bit milder, but plenty of heat is still there (think of fermented hot sauce, like sriracha or tabasco). The flavor gets much more complex though and I find it better. The fermented food absorbs some the salt, but much of the salt is contained in the brine. It's a a chemical equilibrium where the salt is somewhat balanced between the food and the solution. And it acts as a preservative because it pulls some of the moisture out of the food. The salt's primary function is to ward off unwanted microbes that are not salt-tolerant.The lactic acid bacteria are salt-tolerant. You could always swap out the salty brine with vinegar after fermenting is complete if you are watching your salt intake. But I think the gut benefits would be decreased, if that is the intent of your fermentation.
@@GrowCookPreserveWithKellyDawn i am thinking of making a large batch and eat often that is why i asked about the salt . thanks
@@alexandrumacedon291 let me know how it goes! My latest batch, with cilantro, onions and garlic, is ready now and they are fantastic. I’ll have another video out soon.
nice well i subbed so i wont miss it. let's see maybe i make one like that too. it's a long time since i last fermented garlic :D@@GrowCookPreserveWithKellyDawn
@@alexandrumacedon291 thanks!!
Do you have to store it in fridge?
Yes, once you get it to the flavor and crunch level you like, you refrigerate or they will turn to mush. I like to taste every few days so they don't go too far.
@@GrowCookPreserveWithKellyDawn in romania we add horse radish in our fermented pickles to stay crunchy. 😊
@@cristinaratiu4535 excellent advice! I will definitely try that next time. I love horseradish!
2%? I did 5%...
2% - 5% is the typical/safe range. You can experiment to see what works best for you.
@@GrowCookPreserveWithKellyDawn Cool. I had a bumper crop of chillies this summer (summer here in Australia of course) and am making some fermented hot sauce.
If it goes well, I plan to get into sauerkraut as I grew up eating a lot of it and miss it (originally from eastern Europe). Too expensive to buy
@@RPI79 I love fermented hot sauce! 🌶️🔥
APPRECIATE YOU FAMM TRAIN 🚆 MANY BLESSINGGZZ 2U&YOURZZ UNIVERSE
Sharpen your knife
@@randyorton1647 I did!
Why are you whispering?
This is an older video. My voice in more recent videos are louder. Thanks for your feedback.
lacking information.
What questions can I answer for you? I also have other fermentation videos with more details.
Well if would post a text of ingredients measurements.
For these hot peppers, I don't have specific measurements. I added a half gallon jar to my scale and tared it to zero, then filled the jar with peppers rings, and covered with water and weighed to get 2% to total weight, then add that amount of salt. It's usually around 1 heaping tablespoon of salt per quart. But you can add garlic, onions, or herbs and spices, etc. to different flavors. I have several different fermentation videos, and some have specific measurements for recipes like giardiniera, spicy pickles, and so on.@@mikyahl8749
Are you on facebook
Yes, I am. The link is in my bio.