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Ferments are very simple really. Its basically just salt, veggies and water. Cabbage is the easiest to ferment into sauerkraut.

My favorite way is using this fermenting container. Salt the peppers with Morton's CANNING SALT and let them weep for an hour or two.

Then pack them in this.
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Put in the inner lid to keep out the air and peppers submerged.
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Wait a minimum of a couple weeks and you have lacto fermented peppers. Some white scum might form on the top. Its not mold, its called kahm yeast and its harmless but most people skim it off before using the mash. I tilt the inner lid on my fermenter and add a little vinegar on top of the lid. That usually puts an end to any kahm yeast and mold cant grow either. Most bad bacteria and nasties cant handle acidic environments.
 
Other than sauerkraut, I can't say that I have ever tried anything else that was fermented. Pickled yes but not fermented. But your carrot pepper recipe got me looking online and spotted the Mexican spicy Carrots that I mentioned. I could not wait so I started to make a small batch (Tupperware container was my goal) that got a little bigger than I meant too on Wednesday. After adjusting the brine recipe It ended up making one half gallon and one full pint jar. :shock: :lol: These were the only jars I had on hand.

I managed to let them sit and marinate over night. I tried some out of the pint jar the next day about lunch time, when I snapped the pic. At dinner I killed of the rest of that pint. :oops: :lol: I did get a little carried away with the peppers I think, They are pretty spicy but they are good. I did put some Cauliflower in and lots of garlic. I need to get some Pint Wide mouth jars for next round, to use to can them in smaller quantities. :roll:

 
Nope, just a hose.

Using soil that drains well and a saucer for the bottom of the bucket helps. If they are getting dry fast in the summer heat use a shade cloth or move to an area with much less direct sun light. Lots of peppers love diffused sunlight vs direct once the temps start to soar.
 
Thanks. Been reading and learning a lot at the Hot Pepper site. BTW, right now Walmart is clearing their shelves of fertilizer. $2.50 for an 8 lb bag of organics. No idea if it is any better than what I've used in the past but loaded up and will give it a shot next season. :yeah:
 
Five pepper nachos with bacon. Red Serrano, green lemon drops, NuMex BigJim, ripe super chile and a jalapeno for flavor :D

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sqezer said:
Do they make a special Toilet Paper for PEPPER ASS. :poke: :lol: :lol:

Yes kinda, its called a bidet. Unfortunately i dont have one so i use baby wipes. :D
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:applause: :applause: :applause: :applause: :applause:

Ray............. :yeah:
 
It wasnt bad this morning. Ive had far worse. :D

Red Serranos are milder than when green and sweet too. The BigJim is about the same as a lower end jalapeno. The few Early jalapenos ive gotten have been really hot for jalapenos. The green lemon drop is just a tad hotter than my green serranos. The super chile though has got some zip to it. I only used 2 and they are tiny.

I picked a huge green serrano this morning for some queso and chips.

Tomorrow or the next day im going to start my red serrano hot sauce. Not sure what im going to do now since the red serrano i tried was milder than expected. I saved a big red Cowhorn pepper which should have some zip but im not sure its enough for the amount of serranos i have. I may have to add a couple super chiles to it too.

I wont know for sure until the mash has cooked for a little bit and i can taste it. Im not going to chance fermenting this one. Red serranos are too hard to find around here.
 
These are just crazy good eating if you dont mind hotter than a serrano but way less than a habanero. They really do have a lemon flavor. At first bite you get a sweet flavor with some citrus then BAM a burst of heat. After a few seconds nearly all the heat is gone and you just feel warm. If you de-seed them the heat goes way down but still hot.

My 2 plants are just loaded with pods. They do ripen late though. About the time that nights begin to get cooler. I was getting about 4 per day 3 weeks ago, then 8 and this morning i got 18. Lastnite got into the upper 60s.
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Lemon Drops are basically impossible to find in stores or specialty markets. Ive found a couple other Aji peppers (baccatums) such as Amarillo in paste form and pickled Limo but fresh.....Good Luck. Both the Amarillo and Limo are hotter but not by a ton.

After i get enough for my hot sauce i might have a few i can spare. Ive almost got a pound now and maybe another 2lbs on the plants.

These would be crazy good added to a mild mango salsa. Costco sells one im going to try with some added peppers. Its was great on fish tacos but needs a little heat.

Today's harvest
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The Mexican pulled pork i made lastnite turned into awesome quesadillas. Topped with sour cream and my Fresno hot sauce.
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Just a heads up. If you like milder green chiles. Many markets should now have fresh Hatch Chiles from New Mexico. Shnucks had them yesterday and they basically had no heat but super tasty. These are great with onions and potatoes instead of using bell peppers.

Fresh ones wont last long so don't delay.
 

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