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Failure to thrive: fermenting jalapenos

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Posted by coffeehaus 7a Central VA (My Page) on
Sat, Oct 11, 14 at 10:01

Five days ago we initiated fermentation of separate batches of hot green and red peppers. Here's what we did:
-washed, stemmed and chopped peppers
-added chopped garlic
-added sliced carrots and sweet red peppers to the hot reds
-added toasted cumin and coriander seeds in cheesecloth to the hot greens
-mixed in pickling salt at the ratio of 1 1/2 tsp per pound of peppers
-added brine (1 1/2 T salt per quart water) to cover
-stuck a surgical glove on top of each jar
-placed in dark basement, temp. in the 60's
Now, the glove on the red batch is completely inflated, while the green has yet to budge. There is only a little scum on top of the brine. Should I be worried about green's failure to progress? Can I save our jalapenos? I believe that aside from a few flavoring ingredients, both red and green batches were treated the same way.

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RE: Failure to thrive: fermenting jalapenos

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Sat, Oct 11, 14 at 11:20

It is too soon to write them off. Give them another week since you are using the minimal salt to water ratio. Thicker skins can explain at least part of the differences.

Plus your ambient air temps are very low for really good fermentation. 60 degree air temps will often result in no fermentation or at best very slow fermentation.

Personally I'd add a bit more salt and move them to a warmer (70 degree) location.

Dave

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