EASY Quick Way to Ferment Jalapeño Peppers + Troubleshooting Issues
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- Опубліковано 26 чер 2024
- Come along with me as I take the stress out of fermenting and do things the easy and quick way with fresh picked garden peppers and no fuss. I'll also show some issues that can come about in the fermentation process and how I handle them.
Preserve all Your Summer Veggies super quick and easy with this method!
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Tools I Use or Mention in this video:
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Wide Mouth Jars: amzn.to/3xrooEH
1/2 Gallon Jars: amzn.to/4bpcx7Z
Optional Fermentaion Lids: amzn.to/4eJRUX4
Good Knife: amzn.to/4aZzYoN
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Articles on Kahm Yeast and Troubleshooting Fermentation Issues:
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Correction, you need to burp to let out the carbon dioxide that bubbles in the ferment (not oxygen).
Thats too salty for me. Can less be used?😊
No! NO NO NO! NO!!!
You’ll want to stay in the range of about 1-3 tbsp per quart. Anything less and there may not be enough salt for the good bacteria to thrive and may allow for more mold and other issues. The end product isn’t very salty, it’s more sour and pickled flavor due to the fermentation process, the longer it ferments, the less salty it turns out from my experience.
I don't think that's oxygen you're burping out, but whatever.
You’re absolutely right. It’s CO2, realizing I said oxygen. I’ll pin a comment to correct 😉