Real Deal Hybrid Pepper [7/03/2021] [TERMINATED]

Sounds interesting!  I'll look for your taste test!  I looked on MySpiceSage and they don't have it!  

Thank you!

Here is the first quart fermenting. The green ones from the broken stem weren't changing color so they went in too. I have garlic, pearl onions and six of the dehydrated white habaneros I have from last year in there as well.

They are on their way! Looking forward to hearing how they taste when the whole batch is ready!

Thanks. I'd prefer all red peppers. But the left garden is dead. There are still some peppers there, a couple of big green ones yet, and some smaller red ones that should be fully red in the morning. I may have to pull all of those and start fermenting them tomorrow. The limp leaves are now going brittle. 

As far as the brine, its 3½% sea salt. 2 cups spring water, 1 Tablespoon salt. I mix them, then wait until it goes clear before adding.

It's Saturday morning now. I added 2 small ripe peppers to the first quart fermenting. That leaves just two larger green peppers on the left garden. Nothing on the right garden is changing color at the moment. I will have to keep close tabs on the two left peppers. I may have to start a ferment just for them. Then add to it as other peppers ripen.

Now it's  Saturday night. I had to start the new ferment. The two green peppers were softening. I also cleaned off a head of garlic and a bunch more pearl onions. I put foil in to weight it down. Then I found an article that says not to do that. I ended up grabbing four empty pill bottles. I cleaned them out and put them in there. Then I put the glass weight on top. Now everything is submerged.

Great picture

You knew exactly what I was thinking, mike! Now I feel better about my cloudy pickled peppers.

Added 24 ml Nutes, 20 ml Mooch, 3 ml KoolBloom.

I re-hydrated some peppers I dehydrated last year to act as filler in the fermenting jars. The Real Deal Peppers aren't ripening fast enough. 

Dehydrated or frozen vegetables will not ferment. But my fermentation process I use for flavor, not the pro-biotic benefits. I plant to blend and simmer the veggies along with apple cider vinegar after the fermentation process anyway.

What I'm using the rehydrated veggies for is filler. They will take up space in the fermentation jars with the veggies that are fermenting. Then I can place the glass weight in the brine to keep everything submerged to prevent mold. I won't use the rehydrated veggies in the sauce. I'll cut those up into rings to use in my cooking, later.

Actually, I will use some of the rehydrated white habaneros in the sauce. Those will be to kick up the heat level, some. That will be determined after I blend and combine the ferment veggies. I won't know how much to use until then.

A bunch of the rehydrated stuff I'm planning on going into a massive batch of chili I plan to freeze. I just used the last bowl of frozen chili from my freezer. And the Michigan/Michigan State game is next week. I've got to have chili for that game.