Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year.
Tabasco hot sauce is in the cards - probably sometime in the Spring.
Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year.
Tabasco hot sauce is in the cards - probably sometime in the Spring.
[Chopped](https://poal.co/static/images/96070703434b6334.jpg)
[Starter](https://poal.co/static/images/ec6c6868486861d3.jpg)
[Jarred](https://poal.co/static/images/6668c8a9292b27cd.jpg)
![Last harvest? [2448x3264 - 722KB]](https://poal.co/static/images/0b0f171636269cc8.jpg){kind=link}