Lacto Fermented Red Jalapeños
This turned out really well in the end, but I can’t find the notes, only some pictures taken during the process. I recall the original plan was to bring this and some onions to the upcoming 4th of July. I have a photo of it fully prepared and jarred on July 6, and was away by July 3, so processing is estimated at July 2 at the latest.
Fermentation was started , at about 3PM. Thus total fermenting time was rather short, only about 10 days.
Ingredients:
- 592g pepper
- 10g salt (a bit under 2% (10/592 = ~1.7%)
- I see some carrot as well.
- probably topped with 2% brine.
Eventually, I took it out, hit it with the blender, and added some apple cider vinegar to taste.
Rave reviews, often referred to as Red 5, or Red 40, as the vibrancy of the color is nearly unbelievable and thought to be enhanced in some way.