Peppers: Let the fermenting begin!

A freeze finally took out the pepper plants on our balcony. Even so, I had already harvested more than we could reasonably imbibe. Rather, than let them spoil in the fridge I’m making a go at fermentatation.

An assortment of poblano, cayenne and tabasco peppers. For reference, the tabasco peppers are the smallest ones. I typically would use two or three to get a dish to more than adequate spiciness. Hence our issue with using them up.

Packing everything tightly into a jar with a couple of gloves of garlic.

Submerging the peppers with salty water and using a plastic bag filled with water to keep the peppers from floating to the top. After a couple of months I’ll decant them into a blender and hopefully make kind of  a sriracha sauce.