Interesting! I really want to “up” my pickle game.
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(post deleted by author)
Fermented hot pepper spreads, like sambal oelek, can be done in mason jars, which doesn’t take up much space. I de-seed whatever peppers go into the mix before whizzing them up in a food processor. It helps if one has some fresh or frozen brine from prior ferments to kick-start the process. A tablespoon is usually plenty. Last time, I used a 3%, by weight, salt to mash, and it worked really well.
The Shockey’s books on fermented vegetables are quite good. They have another: Fiery Ferments, which has a bunch of spicy recipes/methods.
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