[BipolarBob]

I'm trying fermentation for the first time this week. Serrano and jalapeno peppers are fermenting as we speak read and post. I have a quart jar of red peppers (mixed) and one jar green. My original intent was to make my own hot sauce or I could just refrigerate and use as is. If you've fermented any vegetables, what did you think of the process and share your results.

[PrincessB]

Hi there, I make my own kimchi, sauerkraut, cucumber pickles, apple cider vinegar and cultivated my own sourdough starter from grapes.

The big ones are equal parts patience and vigilance. It takes time to draw the water out and for the process to unfold. At the same time, the vegetables or fruits should be submerged. I think all batches have a “sweet spot,” about a twelve hour window to move from the counter to the refrigerator. The surface bubbles will increase.

Also if you still want your peppers a little crunchy invest in grape leaves. I put a half a grape leaf in with a quart of cucumber pickles. The tannins in the leaf have kept the pickles from going to soft.

Enjoy!