5 hours ago, FauxPas said:
Do the frozen peppers ferment just as well as fresh? Do you do anything differently when you start with frozen ones?
The blueberry/blackberry addition sounds lovely. Do you ferment the fruit as well or add it later?
Your green tomatoes look so pretty in the jar! 🙂
Frozen peppers most likely ferment faster as the cellular structure has been broken down by freezing.
If I do anything different is determined by the pepper. In most cases, such as cayenne, Habanero or Scotch Bonnets, i would just destem them, blitz them in the food processor with a measured volume of water then add the weighed amount of salt to get to the desired w/v ratio.
Post fermentation I add the fruit and herb flavourings and pasteurize the sauce for storage in the fridge.
With the Reapers I'm planning on destemming and deseeding while still frozen then proceeding as outlined above.
If fermenting, for example jalapeno slices as a pickle, one would only start from fresh peppers.
