First pic, left to right:
Two with just manzano
One with jalapeños and some manzano
One with jalapeños and manzano with one habanero
Second pic:
Two with banana peppers and jalapeño
One with banana and a habanero
Third pic:
Two with jalapeño and manzano
Two with jalapeño, manzano, and onion
All have a few garlic cloves
4.5% brine salt to water by weight (without peppers).
Fermented red jalapeño and manzanos on left. Super tasty, had maybe 2-3% garlic. Fermented 2 months.
Serrano on the right, same ~3% garlic, two months fermented. Haven’t tasted yet but smells good.
Second pic is batch I just started, mainly jalapeño and manzano, with a single habanero pepper in the last one. It was in the freezer, why not use it?
Edit: Forgot to add, used 4.5% salt to water for brine by weight.
Processing peppers for fermenting. I don’t have a good kitchen knife, but I’ve got good hunting knives. And pretty sure that if I haven’t wanted to go hunting in the last 50 years, probably won’t get the urge in the next 20.
Started running out of room in my last stand (it fits 32 Sports), so made one a little larger (fits 50 Sports). There’re a few more inked up in my Rickshaw bag. Nothing rare yet, all current I think except the demonstrator.