Fermenting Chile Peppers

It is the chile harvest season and time to put up the bounty!

For more than 30 years now , I have been cultivating chiles and preserving them from drying and freeze to pickling and canning . I have enjoy peppersen escabeche(a vinegar brine ) , however once canned , the pepper tend to get diffused and lose their compaction . And although they are tasty , they do not have the vivid flavor nor the vitamins that fresh chili do . So why not try fermenting chiles ? It is a quick and sluttish agency to carry on your harvest and keep optimal nutrient , not to refer the benefits that ferment nutrient have to volunteer for healthy bowel flora .

Fermented foods are good for us - provide us with proficient health and well being . This geezerhood - old mental process is well-situated to do and requires no limited equipment . Why should we ferment our vegetables ? Because sour vegetable are bear on without heating plant and acetum retaining their vitamins , enzymes and minerals . Some of the benefits of sour intellectual nourishment are : aids digestion ; nutrients are more promptly available ; help to support the resistant organisation and no chemical preservative are require .

The formula is easy : merely fill uninfected , sterile jars with sliced chile peppers and spread over with salt water . Use sea salt , Gaelic ocean salinity or a salt that has not been decolourize or chemically treated ; about 2 tablespoons of salt dissolve in 1 quart affectionate water . The water should not be chlorinated ; if so , fetch urine to a boil and provide to cool a bit , and then add saltiness , use affectionate or elbow room temperature .

Throughout account , cooks from many cuisines , fermented veg in crocks with a plate on top and a rock as a weight . This can be done with a gruelling , zip - close bag filled with tap water as the weightiness . Nowadays , there are many different fermentation organisation and kit . The one I am using in this video , used with a wide - mouth canning jar , is jolly raw – it has a ceramic weight – and a two - part plastic lid , which is book tight by a canning jarful band . it is called Ferment’n ( www.fermentn.com ) and it is the first time using it . My daughter Lucie , sent it to me for my birthday , along with another kit for me to try out with , which you will see in the next television following this one . A slap-up source for all kinds of fermentation equipment , as well as instructional formula is Mountain Feed & Farm in Ben Lomond , California , www.mountainfeed.com .

invest your packed , brined and angle chiles in a nerveless home out of direct sun ( I do this on the counter in my mudroom ) . I learned from the fermentistas at Mountain Feed & Farm that once the chiles plow from bright green to an olive or army viridity , that the fermentation is complete . This takes from about 5 to 7 days , bet upon the temperature and climatical shape in your kitchen . Once work , secure with a lid and a gang and stock in the refrigerator for up to a year .

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