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Attempting to Lactoferment Peppers (lemmy.radio)
submitted 1 year ago by to c/cooking@lemmy.world
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This is my second attempt at lactofermentation pickling. I tried for the first time last year and it went horribly wrong, so I haven't tried again since.

I received some self-burping jars and glass weights as a gift and have decided to give it another try.

This is 1lb of serrano peppers that I hope to turn into hot sauce when it's all said and done. The jars were much more full initially; the glass weights have condensed the peppers considerably at this point.

Today is day 4 (of maybe a 14 day fermentation period). The brine has started to get cloudy and I can see bubbles forming beneath the surface, which seem to be good signs.

Fingers crossed. If the whole process goes well, I'd like to bring some home-made fermented hot sauce to Thanksgiving this year.

A picture of two jars of chopped peppers submerged in brine
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[–] 15 points 1 year ago (1 child)

Yeah, boiling works as well for everything, just maybe more involved for entire jars. Oven works as well, especially if you're doing many at a time.

Headspace in the top of the jar. Most ferments really create a lot of activity in bubbles and such in the first 2-5 days. If you fill the jars all the way to the top, that bubbling mess will spill over or clog the venting mechanism, allowing mold or yeast to grow.

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