dep31 posted: " The cabbage and Hungarian wax peppers have been fermenting in salt for a little over three weeks now. One pound chopped vegetables to one tablespoon canning salt, held under the juice by a glass weight and vacuum sealed. I discovered that vacuum sealin"
The cabbage and Hungarian wax peppers have been fermenting in salt for a little over three weeks now. One pound chopped vegetables to one tablespoon canning salt, held under the juice by a glass weight and vacuum sealed. I discovered that vacuum sealing the jar with a Foodsaver mason jar attachment really helps cut down the mold issues for ferments!
The sauerkraut is some of the best I've ever had. A friend from Hungary brought back some hot kraut from Budapest years ago, and I've been trying to recreate it ever since.
I started some other peppers fermenting today. I grew red and orange jalapeños this year; so pretty. The other jar is a conglomeration of sweet peppers: baby bells, Romanian sweet, and "Tam" (tame!) jalapeños. The juice from the finished ferments can be used on top of new ones as a sort of inoculant, to kickstart it.
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