08/29/12, 08:59 AM
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Join Date: Aug 2007
Location: the flat land of Illinois
Posts: 4,652
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Fermenting peppers is like fermenting most vegies - a specific mix of salt/water, submerge vegies below water line, weight with a plate/stone/bag of brine, and let sit till they are sour enough to your taste. Crock pickles and saurkraut are the most well known examples.
We much much much prefer our fermented peppers left in halves - you can use them on pizzas and sandwiches, diced into potato and other salads, and then you can blend up what you want to make hot sauce. We go through 2-3 gallons of fermented peppers each year - absolutely love them.
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