Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press if needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
RegretfulCreature
These look delicious! Great work OP!
MagnusAlbusPater
Wow. Very cool and I love the detailed directions. Do you smash the garlic before throwing it in or leave the cloves whole? Have you tried it both ways?
You don’t add any vinegar at the end stage? What’s the pH like when you bottle?
3 Comments
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (any peppers)(destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
1 whole garlic bulb
1 large red bell pepper
24 grams Canning salt
1 quart cool Filtered water
1 – half gallon wide mouth ball jar
EZ ferment lids Easy Fermenter Wide Mouth Lid Kit: https://www.amazon.com/Fermentation-Brillenti-waterless-fermenting-automatically/dp/B07JMNMZN2/ref=asc_df_B07JMNMZN2/?tag=hyprod-20&linkCode=df0&hvadid=312210111319&hvpos=&hvnetw=g&hvrand=11689085051828056254&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9027774&hvtargid=pla-586455801075&psc=1&mcid=4d845fc46ec731f5bb0806c975f983a6
Glass weights to keep veggies submerged 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_glt_fabc_BAVQ2BECXZNTAM8VZX15?_encoding=UTF8&psc=1
Dark room temp location for 10 days
To do:
Wash all peppers.
Peel garlic and add to jar
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press if needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
These look delicious! Great work OP!
Wow. Very cool and I love the detailed directions. Do you smash the garlic before throwing it in or leave the cloves whole? Have you tried it both ways?
You don’t add any vinegar at the end stage? What’s the pH like when you bottle?