Quote:
Originally Posted by luigiwu
I am thinking of doing this with my aji amarillo peppers but I've been reading that peppers are really prone to mold when you try and ferment them...
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I have fermented a ton, 'well not a ton, but a lot of peppers and I haven't seen hide nor hair of mold.
The trick is to keep out the oxygen and have a Co2 environment.
Use non chlorinated water.
Use canning salt.
Don't over wash the product.
Keep the product under the fluid.
If and if you think you want to test them use a freshly cleaned fork to do it with.
You shouldn't even be wanting to test them for at least 6 to 8 weeks.
Mine have went for months.