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I've been fermenting my jalapenos and other hot peppers by deseeding, chopping fine, adding sea salt as I would when making raw sauerkraut, putting a weight on them and leaving them on my counter for several days. When they turn olive green, I put them in the fridge. I keep the weight on them and they last for as long as it takes to eat them--so far, a few ...


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A generic bulk product labeled and called only "red pepper" is sold very cheaply in most International Markets, Asian and Chinese grocery stores in US. It is always a very finely ground red powder sold in 500g (and much larger) clear plastic pillow shaped bags that I can never use up. (Normal label just says Brand, "Red Pepper", weight.) I think it can ...



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