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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.
Put in the inner lid to keep out the air and peppers submerged.
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.
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.
Put in the inner lid to keep out the air and peppers submerged.
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.