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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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[–] 8 points 1 year ago (2 children)

As the peppers ferment the microbes that are in there are producing Lactic Acid, which gives the sauce a vinegar like twang, and some deep funky notes that are characteristic of lactofermenting. Good for the gut microbiome, and great flavor if you like fermented things.

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