Real Deal Hybrid Pepper [7/03/2021] [TERMINATED]

[Sher]

That is fascinating. I'll look it up, too.

[campingcorgis]

Oct 14, 2021 3:38:18 GMT -5 mike said:

No, I looked it up. It is a type of leafy greens that taste like mushrooms.

Sounds interesting!  I'll look for your taste test!  I looked on MySpiceSage and they don't have it!  

[Sher]

campingcorgis, look it up under plants, not spices. I forget the scientific name. If it would grow outside in zone 7a, I'd grow it outdoors. But it's a tropical/subtropical heat lover. And I don't have space indoors.

[campingcorgis]

Oct 14, 2021 18:31:09 GMT -5 Sher said:

campingcorgis , look it up under plants, not spices. I forget the scientific name. If it would grow outside in zone 7a, I'd grow it outdoors. But it's a tropical/subtropical heat lover. And I don't have space indoors.

Thank you!

[mike]

Mushroom Herb Rungia klossii

www.richters.com/Web_store/web_store.cgi?product=X4140&show=&prodclass=Potted_Herbs&cart_id=111.100

[mike]

Here is the first quart fermenting. The green ones from the broken stem weren't changing color so they went in too. I have garlic, pearl onions and six of the dehydrated white habaneros I have from last year in there as well.

[campingcorgis]

Very pretty, mike!  Kind of making me think Christmas!  I ordered my Christmas cards earlier this month...can't wait to see them!

[Sher]

They are on their way! Looking forward to hearing how they taste when the whole batch is ready!

[lynnee]

Such a beautiful jar of fermenting veggies! Your brine is clear as crystal, mike.

[mike]

Thanks. I'd prefer all red peppers. But the left garden is dead. There are still some peppers there, a couple of big green ones yet, and some smaller red ones that should be fully red in the morning. I may have to pull all of those and start fermenting them tomorrow. The limp leaves are now going brittle. 

As far as the brine, its 3½% sea salt. 2 cups spring water, 1 Tablespoon salt. I mix them, then wait until it goes clear before adding.

It's Saturday morning now. I added 2 small ripe peppers to the first quart fermenting. That leaves just two larger green peppers on the left garden. Nothing on the right garden is changing color at the moment. I will have to keep close tabs on the two left peppers. I may have to start a ferment just for them. Then add to it as other peppers ripen.

Now it's  Saturday night. I had to start the new ferment. The two green peppers were softening. I also cleaned off a head of garlic and a bunch more pearl onions. I put foil in to weight it down. Then I found an article that says not to do that. I ended up grabbing four empty pill bottles. I cleaned them out and put them in there. Then I put the glass weight on top. Now everything is submerged.

[mike]

[Shawn]

Great picture

[mike]

This ferment has been bubbling up a storm. Sunday, these will come out and go into the freezer. Then I will continue to ferment the peppers until I have them all done. Then, they will be thawed, prepped and blended. Then simmered with cider vinegar. Then I will add guar gum and bottle it.

The brine's not so clear now, is it Lynnee? That just means the ferment is working perfectly.

[lynnee]

You knew exactly what I was thinking, mike! Now I feel better about my cloudy pickled peppers.

[Shawn]

They are coming along great Mike!

[mike]

Added 24 ml Nutes, 20 ml Mooch, 3 ml KoolBloom.

I re-hydrated some peppers I dehydrated last year to act as filler in the fermenting jars. The Real Deal Peppers aren't ripening fast enough. 

[Sher]

That's good to know. I didn't know you could use dehydrated peppers in ferments.

[mike]

Dehydrated or frozen vegetables will not ferment. But my fermentation process I use for flavor, not the pro-biotic benefits. I plant to blend and simmer the veggies along with apple cider vinegar after the fermentation process anyway.

What I'm using the rehydrated veggies for is filler. They will take up space in the fermentation jars with the veggies that are fermenting. Then I can place the glass weight in the brine to keep everything submerged to prevent mold. I won't use the rehydrated veggies in the sauce. I'll cut those up into rings to use in my cooking, later.

Actually, I will use some of the rehydrated white habaneros in the sauce. Those will be to kick up the heat level, some. That will be determined after I blend and combine the ferment veggies. I won't know how much to use until then.

A bunch of the rehydrated stuff I'm planning on going into a massive batch of chili I plan to freeze. I just used the last bowl of frozen chili from my freezer. And the Michigan/Michigan State game is next week. I've got to have chili for that game. 

[Sher]

I love using dehydrated peppers and tomatoes, celery, green onions, etc. In soups and stews in the winter.

Chili! I need to make some. I wouldn't have thought if it if you hadn't mentioned it.

[Shawn]

I use dehydrated onions and garlic with certain dishes.  I do not have a dehydrator to do it myself however,