Eric wrote:
> I know some on here have fermented peppers in the past. I have a
> bunch of Serranos this year and here is what I did with Tabascos two
> years ago. Chopped up peppers (seeds and all) in processor and
> layered in quart mason jars with salt (about 1/4 inch between layers
> and 1/2 on top and bottom.) Put in pantry for two weeks with loose
> lid on top. Took out nad pureed with vinegar and bottled - hottest
> dang stuff ever but tasty.
>
> Now I was reading about what George with peppers and I have done some
> sauerkraut inthe past (with so-so results). I was wondering if it
> would make sense to follow Geprges pepper fermentation recipe but used
> a weight to keep the peppers submerged ala kraut.
>
> And do they stink like kraut does (hoping not so much).
>
> Any advice?
>
> Eric
I don't use that much salt as I am salt intolerant, a gallon of pureed
chiles takes about a third of a cup of pickling salt to start
fermentation. They make their own liquid like kraut but, as they are
drier than kraut, with a lot less liquid. McIlhenny, makers of Tabasco,
ferment theirs in used wine/whiskey (not sure which or if both) with the
lid hammered in place and then covered with salt and fermented for a few
years in their own private salt mine.

If you ferment them as I do it's best to do it in cool/cold weather as
mold will form quickly in my SW Louisiana heat. I dig the bit of mold
out, toss in a quarter cup of white vinegar, USP 5%, and that generally
stops mold formation. Alternatively you can just make the sauce with
fresh chiles as so many makers do. I prefer the fermented taste myself.
I will be starting the process this coming weekend with the six gallons
of chiles that are in my freezer. I think it might be a mite cooler this
weekend. HTH

George