Fermented Hot Peppers with Lacto Fermentation - CD Recipes - CookingDistrict.com
Cooking District Recipes

Fermented Hot Peppers with Lacto Fermentation

Fermenting these delicious hot treasures is easier then you think, creating a fabulous condiment that will last straight through the cold winter season.
Categories: Fermentation, Pickles, Vegetables
Primary Method: Pickling - Fermentation
Prep Time:
7-10 days
Step 1
4 cups Habaneros, Jalapenos, Dragon Cayenne peppers
2 each Mason Jar- 1 qt.
Take your peppers -Wash, Trim all caps remove any bruised areas and split in half. Remove a few of the dried out seeds if needed.

* Make sure to wear latex or rubber gloves as the heat from the pepper gets absorbed in your skin.
Step 2
10 Garlic gloves
Chive Flowers
Thyme Stem
In a mason jar, layer your peppers in the jar as tight as you can to avoid any air pockets, placing garlic cloves and herbs in the layering process. Leave some room at the top as you want the brine to completely cover the peppers
Step 3
1 qt Purified Water
3 tbsp Sea Salt
2 tbsp Sugar • Optional
Brine:

Mix ingredients together and warm slightly to dissolve the sugar and salt. Let Chill then pour over peppers, tapping the jar to remove as many air pockets as possible. Cover and place in a room temperature location. Every few days, quickly release some of the gases. As the peppers turn a dull color, this usually indicates the fermentation process is complete
Step 4
When fermentation is complete, drain off the brine & reserve. Remove any whole spices or herbs, then place peppers into a blender or food processor. Puree into a paste and add some of the brine in to create smooth liquid. Create a thinner hot sauce by adding in more of your brine.

Pass through a fine mesh strainer which is optional, if you want to remove the seeds. Place back in a clean mason jar and store in a refrigerator. These fermented peppers will keep a long time and still taste great!
Notes
To address the myth about lacto-fermentation, it doesn’t necessarily have to include a dairy product. Instead, the lacto refers to lactic acid. commonly found in all fruits and vegetables, which have beneficial bacteria such as Lactobacillus on their surfaces. In an anaerobic or (oxygen-free) environment, these bacteria convert sugars into lactic acid, which prevents harmful bacteria growth, acting as a preservative, furthermore providing fermented foods their fabulous characteristic sour flavor.

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