Hello everyone!
Just wanted to share a little experiment I did with my peppers I grew this year. It's something I've never tried before and I really had no clue if it was going to work, but I'm happy (and surprised) to say it worked out fantastic. I'm sure this has been done before but I've never heard of it myself and couldn't really find anything online about combining fermentation and salt-curing for peppers.
I put a bunch of fresh peppers in a glass jar (I used Chilhuacle Negro but I'm sure most types work), filled it with salt and let it ferment + dry at the same time for a few weeks, emptying out the accumulated water every few days. When they were about 70% dry and had a clear fermented smell I poured them out, rinsed them lightly in water to get off the salt covering them and then let them air dry. With this method you get both the benefits from dry peppers and fermented peppers. They are salty like an olive is and have a deep umami, smoky, almost tobacco like smell. I was honestly blown away how much they tasted compared to a fresh pepper.
Highly recommend you try!
by HShatesme
1 Comment
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