this post was submitted on 11 Nov 2025
111 points (98.3% liked)

Cooking

10406 readers
356 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.

Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
DimFisher@lemmy.world
FauxPseudo@lemmy.world
111
Attempting to Lactoferment Peppers (lemmy.radio)
submitted 4 months ago by rudyharrelson@lemmy.radio to c/cooking@lemmy.world
22 comments fedilink hide all child comments
 

This is my second attempt at lactofermentation pickling. I tried for the first time last year and it went horribly wrong, so I haven't tried again since.

I received some self-burping jars and glass weights as a gift and have decided to give it another try.

This is 1lb of serrano peppers that I hope to turn into hot sauce when it's all said and done. The jars were much more full initially; the glass weights have condensed the peppers considerably at this point.

Today is day 4 (of maybe a 14 day fermentation period). The brine has started to get cloudy and I can see bubbles forming beneath the surface, which seem to be good signs.

Fingers crossed. If the whole process goes well, I'd like to bring some home-made fermented hot sauce to Thanksgiving this year.

you are viewing a single comment's thread
view the rest of the comments
[–] metallic_substance@lemmy.world 6 points 4 months ago (1 children)

This is the first time I'm hearing of this technique. Seems really interesting. What does the fermentation process do to the peppers? How do they end up tasting?

[–] HeadyBroccoli@lemmy.zip 8 points 4 months ago (1 children)

As the peppers ferment the microbes that are in there are producing Lactic Acid, which gives the sauce a vinegar like twang, and some deep funky notes that are characteristic of lactofermenting. Good for the gut microbiome, and great flavor if you like fermented things.

[–] metallic_substance@lemmy.world 3 points 4 months ago (1 children)

Nice. Thanks for the breakdown

[–] evasive_chimpanzee@lemmy.world 2 points 4 months ago

And most importantly, fermenting takes fruit/vegetables/whatever, and turns sugars into lactic acid, reducing the pH and making it inhospitable to spoilage microbes.

That's why cabbage spoils quickly, but sauerkraut lasts a very long time.