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fermenting chilis  RSS feed

 
Tobias Ber
Posts: 485
Location: Northern Germany (Zone 8a)
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Hey...
has anybody tried to ferment chilis? I am growing a few this year.

Once I was given a jar of pickled chilis from the Phillipines. It was pickled in vinegar and maybe salt. But before they had vinegar, they probably fermented their stuff. So that got me thinking.

I found this recipe: http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/

Has anbody here experience with that?


Can chili-plants be kept as perennials indoors?


thank you and have a blessed week!
tobias
 
Charli Wilson
Posts: 308
Location: Derbyshire, UK
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I've followed this similar recipe for fermented chilli hot sauce: http://www.thejoykitchen.com/recipe/fermented-louisiana-style-hot-sauce

And they were amazing! I used a mixture of lemon aji and demon chillis. I used not-quite-finished-fermenting homebrew white wine (sauvignon)- the fumes were enough to make your eyes water! And the final hot sauce came out very tasty, good depth of flavour, certainly better than my non-fermented version.

I also overwinter chillis indoors in the UK. I dig them up and put them into pots (as I grow in the ground in the greenhouse), and chop back the foliage quite a bit (else they wouldn't fit in my windows). Then they live on a windowsill all winter- they don't do well indoors but they do survive. They do better in some humidity so give them a mist everytime you walk past. Mine tend to get red mite every winter- but recover in spring when they go back out to live in the greenhouse again. I lose probably 25% of my overwintered plants every winter- so make sure you have some seeds as backup. I have no south-facing windows, so my plants suffer from lack of light in a very overshadowed east-facing window, better light would improve survival. The overwintered ones produce chillis faster (and more chillis) than the new seedlings of that year.
 
K Putnam
pollinator
Posts: 245
Location: Unincorporated Pierce County, WA Zone 7b
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A couple of years ago, chopped jalapeños and fermented them.  They were handy!  Kind of like buying a can of chilis.   I just did basic salt and water with a little bit of brine from another ferment.  I think I chopped them because I wanted to be able to just scoop out a jalapeno's worth without having to get chili on my hands every time I wanted to cook with them. 
 
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