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Fermenting Peppers

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Posted by Dave73 5 PA (My Page) on
Thu, Sep 4, 14 at 9:23

This is my first time fermenting pepperoncini. They have been in the jar for about 10 days now and everything seems OK. I have an airlock on a half gallon glass jar and I can see an occasional bubble. The temp. is about 70 degrees and they are in a dark closet.

The peppers are changing color to yellow but still have some green
on them. I tried one yesterday and the skins are a little tough. Also the taste is very mild. Should I wait until they have all changed to an even yellow color or is there another way to tell when they are done?

I'd like to try to get the same flavor and texture as the peppers from
the store.

Thanks in advance !!

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RE: Fermenting Peppers

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Taste is the determining factor. As long as they are fully fermented then when they taste done to you, they are.

Personally I'd let them go longer (18-21 days) seems to work well for my taste buds) since the rinds are still tough and you still see some bubbles. Make a note of your day count for future reference.

But they may not all change color no matter how long you go and they won't be quite the same texture as store-bought because they add citric acid and preservatives to their before heat-processing them.

Dave

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RE: Fermenting Peppers

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Thanks for your reply Dave !

Looking forward to trying my peppers in a week or two.

Dave

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