Post by Peter on Jan 27, 2016 23:05:38 GMT 10
Directions follow for fermented chillies - I've had these out for 11-12 weeks at room temperature in a Perth summer and they're amazingly good:
1) Buy a "Fido" brand jar. This is important, as the particular gasket they use used allows pressure to escape but keeps oxygen & other nasties out.
2) Chop chillies. Either remove seeds or leave them in, depending how hot you like them (I leave them all in). Finely slice as little or as much garlic as you wish. Or ginger. Or both. Your call.
3) Place chopped chillies & garlic into the jar to a maximum of 3/4 full.
4) Cover chillies (and garlic/ginger/whatever) with a cool brine made of 35g natural sea salt per 1L water. Yes, this is the same salt percentage as sea water (that's my next project).
5) Seal the jar, store at room temperature but out of direct sunlight.
6) Swirl the jar every day to prevent mould growth.
7) After 1 month, open the jar. The smell should be of proper pickled vegetable (not the vinegar-laced rubbish from the supermarket). If it smells "off", drain and throw into your compost heap.
8) Dare a friend to try the hot ones.
Seriously, invest in a range of Fido jars for any F&V ferments you want to do. You don't need the airlock; the gasket works amazingly well on its own. I use them for fermenting everything except cheese, meat, and alcohol. I've read that it is possible to explode one, but quickly opening the jar to no more than an "ajar" position every couple of days won't hurt. I have various sizes, and am constantly buying more; I've used 1L & 2L jars for chillies, I normally use 4L jars for beet kvass, and I go straight to the 5L jars for sauerkraut, sauerruben (turnip), etc. I have a traditional rimmed fermenting crock, but rarely use it (btw a 5L Fido jar costs around $20, but the 3L crock was $99 and isn't as good). Fido gaskets are available for around $10 per pack of 6; I re-use mine, but never if mould has developed in a ferment. It's just not worth the risk.
Place the jar in a bowl during fermentation; should excess liquid escape through the gasket (which I've experienced when over-filling the jar when making sauerkraut) it's easier to clean the bowl than half the kitchen.
A note on sanitation: make sure any questionable bits (ie discoloured, damaged skin, etc) of the ingredients are removed prior to fermenting. I never "sterilize" my fermenting gear unless it's previously had mould develop (in which case, out comes the sodium metabisulphate). Just make sure everything is properly cleaned prior to use. I don't believe that sauerkraut was made 300 years ago in a Polish country town with modern sterilization techniques. Remember also that fermentation is the result of particular bacteria acting on the food; don't add a hot brine to the ingredients or you'll kill these bacteria.
When preparing chillies, use gloves, wash your hands with warm soapy water, wash them again, wash them a third time, and even then, DO NOT TOUCH YOUR GENITALS. I've seen grown men reduced to tears when residual capsaicin (that is, the "hot"chemical in chillies) contacts the little fella when taking a leak hours after chopping the spicy little buggers. I have traveled that road, and wouldn't wish it upon anyone.
And as with all food, if you don't trust the smell, don't eat it.
1) Buy a "Fido" brand jar. This is important, as the particular gasket they use used allows pressure to escape but keeps oxygen & other nasties out.
2) Chop chillies. Either remove seeds or leave them in, depending how hot you like them (I leave them all in). Finely slice as little or as much garlic as you wish. Or ginger. Or both. Your call.
3) Place chopped chillies & garlic into the jar to a maximum of 3/4 full.
4) Cover chillies (and garlic/ginger/whatever) with a cool brine made of 35g natural sea salt per 1L water. Yes, this is the same salt percentage as sea water (that's my next project).
5) Seal the jar, store at room temperature but out of direct sunlight.
6) Swirl the jar every day to prevent mould growth.
7) After 1 month, open the jar. The smell should be of proper pickled vegetable (not the vinegar-laced rubbish from the supermarket). If it smells "off", drain and throw into your compost heap.
8) Dare a friend to try the hot ones.
Seriously, invest in a range of Fido jars for any F&V ferments you want to do. You don't need the airlock; the gasket works amazingly well on its own. I use them for fermenting everything except cheese, meat, and alcohol. I've read that it is possible to explode one, but quickly opening the jar to no more than an "ajar" position every couple of days won't hurt. I have various sizes, and am constantly buying more; I've used 1L & 2L jars for chillies, I normally use 4L jars for beet kvass, and I go straight to the 5L jars for sauerkraut, sauerruben (turnip), etc. I have a traditional rimmed fermenting crock, but rarely use it (btw a 5L Fido jar costs around $20, but the 3L crock was $99 and isn't as good). Fido gaskets are available for around $10 per pack of 6; I re-use mine, but never if mould has developed in a ferment. It's just not worth the risk.
Place the jar in a bowl during fermentation; should excess liquid escape through the gasket (which I've experienced when over-filling the jar when making sauerkraut) it's easier to clean the bowl than half the kitchen.
A note on sanitation: make sure any questionable bits (ie discoloured, damaged skin, etc) of the ingredients are removed prior to fermenting. I never "sterilize" my fermenting gear unless it's previously had mould develop (in which case, out comes the sodium metabisulphate). Just make sure everything is properly cleaned prior to use. I don't believe that sauerkraut was made 300 years ago in a Polish country town with modern sterilization techniques. Remember also that fermentation is the result of particular bacteria acting on the food; don't add a hot brine to the ingredients or you'll kill these bacteria.
When preparing chillies, use gloves, wash your hands with warm soapy water, wash them again, wash them a third time, and even then, DO NOT TOUCH YOUR GENITALS. I've seen grown men reduced to tears when residual capsaicin (that is, the "hot"chemical in chillies) contacts the little fella when taking a leak hours after chopping the spicy little buggers. I have traveled that road, and wouldn't wish it upon anyone.
And as with all food, if you don't trust the smell, don't eat it.
