Fermented vs Pickled Peppers
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- เผยแพร่เมื่อ 8 มี.ค. 2021
- Today we are comparing fermented peppers vs pickled peppers. There were a few surprises and Robert and I do a detailed taste test to give you a better idea of the end food.
If you are interested in some of the things I used in this video you can check out these affiliate links below!
MasonTops fermenting kit: amzn.to/3sZyBQI
Ball Complete Book of Home Preserving: amzn.to/3eu8jSq
I hit the like button before the video even starts..your videos are always fun to watch.
Thank you! That’s very kind 💜
YUM! This is right up our alley. It always bums me out to see when the purple veggies fade out. I love to see Robert declaring that the fermented version won the taste test!
I was super stoked when he said that! I’m slowly turning him into a ferment lover!
As for your canning steps, a few suggestions:
1) Sterilize your jars by putting them in the water bath under rolling boil for 10 minutes.
2) Keep waterbath as hot as you can prior to placing in your filled jars.
3) Boil your brine before filling jars and be sure to lid and band the jars as quickly as possible after filling and place into the water bath.
The point is to minimize the time from filling with boiling brine and placing back into waterbath to process. This will reduce the amount of time needed to process while keeping things hot enough to stay safe. It will also yield a much crispier end product and will retain much more color of the peppers
Interesting! Thank you for sharing your ideas!! I will try and remember your steps for next years harvest 💜
Oh I need to try the ferment!!
Great info!
Great video and just what I needed!
Thank you! I’m glad it helped 💜
Love this! Also like that you guys tasted them! B4 you can peppers and or pickles soak them in ice water with some canning salt for a few hours or so then rinse them they will be crunchy and hold texture well.
Great tip! I will try that next time for sure!! 💜
Thanks, will have to give airlock a try, I tend to shy away from the long time ferments, but Ive been wanting to try it. Fermented chilies are so good!
They are so yum! This kit make the long term ferments so much easier and less risk of going bad
I make the fermented, with onions and garlic, then blend into a hot sauce. Yummers. Tfs.
Yum for sure! Nothing beats fermented hot sauce 💜
Good to know!!!
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Great video! Wanted to know the difference in the 2.... You guys also made it look very very easy....
Thank you! It is that easy for sure! I hope you give them a try! If you want to make the pickling recipe even easier just make a small batch and keep them in the fridge without canning.
My concern is a lack of germ-killing steps. Jars and lids plus ladles for filling, etc., should be simmered for about 10 min to sterilize them before filling, even for non-protein foods like veggies or jam. Hot brine is better to pour over fresh veggies. You did not do any of these things that are common canning precautions. Then, you still need to do the hot water bath.
I appreciate you taking your time to watch my video and provide feedback! I believe the guidelines were changed back several years back (I believe 2015?) and everything should be clean (everything was clean, I promise) but sterilization is only needed if it will be processed for less than 10 minutes in the hot water bath. Sterilizing the lids is actually not recommended because it can degrade the sealant. The canning brine was hot but the fermenting brine was not, I’m pretty sure I mentioned that in the video if not, my apologies for the confusion 💜
You need to boil the garlic because it can cause serious food poisoning from the protein in the garlic, along with anaerobic bacteria from soil working on it. That's why you should toss out the garlic cloves after boiling them. Pickling or brining alone does not reliably kill those bacteria. Even water-bath processing after filling jars will not necessarily kill the bacteria completely. A pressure canner may, depending upon success of the jar sterilization, food temperature when filling jars, and length of processing under pressure. Do not disregard canning instructions, unless you understand the reason for them and whether or not it poses a health hazard to skip a given step or instruction.
This information is new to me. I have canned pickled garlic before from a recipe source I trust, it was raw pack with the same 10 minute processing time. Is there a reason that would be a different process?
If the ph is correct and the processing time is correct it does not make sense why the food would be safe from botulism but not the bacteria in garlic. My understanding is that if the food is processed to kill botulism then it should be safe.
For the protein differences, after reading your comment I looked into the protein levels in both foods and it does appear that peppers have a higher protein level than garlic based on size.
I was sure to note in the video that I was diverting from the recipe and I’m pretty confident that I made an educated decision.
If I am wrong in that I would appreciate it if you could share your sources so I can learn and make a better decision next time 💜
Honestly, Scott loves jalapeños and a little heat. He doesn’t like fermented foods. He might like this!!! 😘
I think he would!
I want to ferment all the peppers, but I know it will be more practical to pickle them for longer term storage too. But first my seeds need to sprout 🌱🌱🌱
I feel exactly the same! I hope you have a great germination!! 💜
I love how you mixed the different peppers! I would love to ferment more. What is your favorite thing to ferment? I need to invest in some of those lids! Great video!
Hopefully we can grow some with more heat this year! My favorite is good ole sauerkraut! Even better to add golden beets and carrots, so yum! What is your favorite ferment? These kits are a game changer for me
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Yum! 😘
Hello I just found your channel, I am wanting to make fermented pickled peppers mixed peppers. Just like you are doing not so much for it to be hot. I am looking for many flavorful peppers to be mixed with standard hot peppers to eat at the table like pickles and olives on the side would be eaten. My only question is your brine was water and salt , there was no vinegar. Why no vinegar? Thank you so much for the video very informative and easy to follow along. take care bye for now, Steven
Just found you! im excited to see your videos. i have a question tho, i notice you were makingthe fermented hot peppers, but you took the brine off the stove, if you heat the brine doesnt this make it pickled peppers and not fermented peppers? I was reading that heat changes things...can you help me with this?
The first time I fermented jalapenos really surprised me how much heat they get after a couple of weeks.
Me too! They are so much better fermented!
Welcome to the dark side 😂!!! They look yummy 😋
They sure are! Are you growing peppers this year?
@@FermentedHomestead I'm going to try again lol.
@@FermentedHomestead my hope is to make my own fermented hot sauce this year as well as powder seasoning