It’s not exactly any sort of secret that I love hot food, and I am the type of person that thinks that if 10 bottles of hot sauce are good, 25 will certainly ensure that I will never have to be without both variety and heat.
I’ve been slowly getting back into fermentation again. This is a simple enough project, that can be scaled to fit the amount of peppers you have-which means it’s a good project to have in your box for summer harvests.
This can be done with any peppers, but I used jalapeños because I found organic at a decent price.
Doing a fermentation in this style requires the produce to stay under the water level at all times. The easiest way I’ve found to do this, for the amount of peppers I ferment at any given time, is to weigh the peppers under with a small (quarter or half pint) canning jar. Clean a wide mouth jar, at least pint size, place the peppers into the jar, cover with brine. I like to skim off as many seeds as I can but I’m not actually sure that it’s necessary. I then place the [cleaned] smaller jar, which will fit into the mouth of the larger, into the larger jar. It will push the peppers to the bottom of the jar and brine will displace around the jar and make sure they stay submerged. Do this in a sink in case it floods. If you pack loosely enough you can cover it with a lid.
Make a brine-I used warm water and salt, at a ratio of 4 cups water to 3 tablespoons salt. Sea salt is best.
Cut the tops off the peppers and if fermenting whole cut a slit in each pepper. You can also chop or slice.
Cover with brine, and cover with a lid. See the notes regarding weights [you can see the smaller jar in the above photo]
Ferment for at least a week, or to your normal time frame for peppers
Drain the peppers but don’t rinse
In a blender add 1/4 to 1/2 cup apple cider vinegar, dried turmeric (about a tablespoon), 3 to 4 cloves of garlic, and the peppers. Blend until pureed. Place in the refrigerator.