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Fermenting Chiles

Everyone seems to have fermenting fever these days and I'm no exception. Kraut, beets, kombucha and kimchi are all my companions in the kitchen. I'm sure this is a healthy thing but even if it isn't, I love the off-the-grid self sufficiency and the delicious flavors. In the unlikely event that kombucha is the equivalent of a Pepsi, I still choose the homemade drink.

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In the photo you can see my latest batch of serrano peppers, onions and garlic in a 5% brine. I used to add some dried Mexican oregano but I didn't like the way so much would float to the surface and the whole point seems to be to keep everything submerged. Adding later actually tastes better to me. The fermentation takes about a week but I like to keep it going as I can. Too long and the chiles can turn to mush. This isn't a horrible thing. You can just gently strain the jar and put the remaining vegetables into the blender and call is salsa.

The top of the Mason jar is secured with a very clever gadget called Kraut Source. I was in on their initial Kickstarter funding and it's one of the very few new gadgets that has stood the test of time. I have three and I'm considering more.

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