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lacto ferment peppers | by rcakewalk
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lacto ferment peppers

When I was on the hunt for jalapenos with my Mom this past weekend, it proved to be a more involved challenge than we thought. Last year, I happened upon 16 lbs without hardly trying. This year, we went on a search that lasted over two hours, but that's what happens when you buy Amish. The network of these people is astounding, but only loosely organized. At every stop, we got a new lead, and drove off in anticipation. I actually would have given up, buy my Mom won't stop once she starts. It was fun anyway, seeing different farms - some I'd never been to, adding new acquaintances to the mental list.

 

One farm we visited said they had the peppers and went out to pick them for us. They came back with a peck of sweet bell peppers - they misunderstood. I bought them anyway, $5 for a box of gorgeous crisp peppers was pretty economical. I decided to ferment half of them along with an equal amount of mixed hot green peppers (Aneheims, poblanos, half sharps, jalapenos) using this recipe.

 

I altered it slightly since I was low on the Braggs, I used 1 1/3 cups and then compensated with plain white vinegar. I'm also on the "savey" side lately, so I used about half olive oil and half grapeseed oil, which when tasted seemed correct. My olive oil was very fruity and rich tasting, and I'd never really be able to tell that I cut it with the milder grapeseed oil. I eyeballed a good amount of Mexican oregano and coarse ground black pepper for seasoning with the garlic. It was so good just marinated, that I'm pretty excited to taste it again in the coming days and weeks. I used about 5 lbs of peppers, and my yield was almost 1 gallon of peppers.

 

(The peppers appear above the surface of the oil, but after an hour or so, they released enough of their own liquid to bring the volume up to the correct level.)

 

blogged at CakeWalk.

   

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Taken on August 16, 2011