Salted Red Peppers
Ingredients
Directions
Prepare the peppers
Blanch the peppers in boiling water for about 5 minutes until the stem and seed pods pull loose.
Remove the stems from the peppers.
In a kettle, add 1 gallon of water for every 100 pounds of peppers and cook for 15 minutes.
Salt and ferment
Transfer the peppers to a cask and mix in 60 pounds of coarse sea salt evenly.
Store the cask but do not seal until fermentation has stopped.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red peppers
- Provide the main body and natural sugars that feed the fermentation.
- Coarse sea salt
- Draws out moisture and controls microbial growth so the peppers ferment safely.
The step that matters
Leave the cask unsealed during fermentation. Fermentation releases carbon dioxide gas. Sealing the cask too early can trap that gas and push the brine out or let spoilage develop, so the cask is left open until bubbling has stopped.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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