Fermented Sweet Banana Pepper Rings

Fermented sweet banana pepper rings are one of my favorite condiments and sometimes the store bought ones are nothing but a travesty gaining sales only due to their name.

This recipe we are attempting to reach a “bread and Butter” flavor in our sweet banana peppers using lacto fermenting as a preserving and flavoring method. The lacto fermenting process will give the finished product it’s tang without using vinegar and will allow storing without further processing.

Fermented Sweet Banana Pepper Rings Recipe:

Fermented Sweet Banana Pepper Rings
Easy and tasty condiment that can be made a little at a time.
Author:
Cuisine: Fermented
Recipe type: Fermented condiment
Serves: 1 quart
Prep time: 
Total time: 
Ingredients
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground cinnamon
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground mustard
  • ⅛ tsp. ground ginger
  • 1 tablespoon pickling salt
  • 12 dried stevia leaves.
  • 15 nice 5-6" banana peppers [a few were large hot peppers I am sure πŸ™‚
Instructions
  1. Choose a slice for your peppers according to preference. We use "rings" in this recipe.
  2. Firmly pack peppers into the quart jar leaving 1" head space
  3. Add spices and then top with salt and leaves.
  4. Add your weight and then add water to cover.
  5. Place an airlock lid securely on the jar and place on the counter until taste is where you want it according to tanginess.
Notes
This is an ideal use for small amounts of peppers from your garden. Using the mason jar systems lets you fine tune your recipe without having a large amount of "not so right" results that accompany our learning process. If you fail you can also dehydrate and still retain the probiotic and vitamin goodness of the fermenting process.

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We as always recommend the Pickle*Pusher fermenting “weight” to hold down your contents while fermenting. No other system can do what this uniquely designed fermenting aid can do!

  • Sweet banana peppers often find themselves turned into tangy fermented pepper snacks
    Sweet banana peppers often find themselves turned into tangy fermented pepper snacks
USEFUL FERMENTING TOOLS WE SELL:
 

Basic Salsa Recipe: lacto fermented salsa

Fermented salsa: Basic Salsa Recipe

Fermented salsa is so quick and easy to prepare in your own kitchen. A great family project and introduction to fermenting. This will produce a naturally acidic and tangy condiment, rich in living probiotics! Also enhanced vitamin content that vinegar based salsaΒ  does not have! You can chop, dice or process the ingredients to suit your own taste keeping in mind that less chopping allows more individual taste sensations to reach your taste receptors with each chew πŸ™‚ We personally increase the bell pepper content over the tomato content and it gives a really unique taste to anything we add it too!

In the picture above you will notice a lime-green thingie in one of the jars. It is called a "Pickle*Pusher". It is a fermenting device designed to hold even the hardest to hold veggies under the brine! Notice the other jar has formed a "plug" of salsa and will effectivelly plug your airlock and no allow CO2 to release!

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Basic Fermented Salsa
A quick and easy fermented salsa that will inspire you to dwell deeper into the craft of home fermenting
Author:
Cuisine: Fermented
Recipe type: fermented
Serves: 1 quart
Prep time: 
Total time: 
Ingredients
  • 1 medium onion
  • 3 small roma tomatoes
  • 1 bell pepper [ we like adding up to 60% peppers! ]
  • jalapeno or other hot peppers to taste
  • 1 tablespoon canning salt
  • water
  • ¼ cup cilantro, parsley or celery tops
  • garlic to taste
Instructions
  1. ] Cut chop or dice all the ingredients
  2. ] Mix well and add salt
  3. ] Pack in jar leaving 1" head space , [this will leave room for your weight ]
  4. ] Cover your weight with water, This is most important when fermenting to keep molds from ruining your ferment!
  5. ] Add your airlock and set aside on counter top for 3-5 days. When the taste is tart enough for you ...... Eat and enjoy πŸ˜‰
    NOTE: Ferment at 65-75 Degree F for best results. Placing a catch pan under your jar will avoid a possible mess in case of overflow of brine caused by CO2 production which is natural with home fermenting.
Notes
This ferment is very loose in it's consistency! And therefore very hard to hold under the brine when fermenting. Using the Pickle*Pusher system, you will easily and consistently produce this flavorful condiment in your kitchen. In the photo here you will see that the Pickle*Pusher allows only brine to be on the surface!

For more recipes like this try MakeSauerKraut.com where Miss Holly actively teaches fermenting and has recipes that will surely tantalize your taste buds ! It is also healthy as it is full of added vitamins and probiotics you can not get from store bought!

Recipe Update:

Sheila used homegrown Stevia leaves in a recent batch and the result was a really pleasant salsa with sweet highlights which is hard to acheive in a ferment as the process reduces sugars. Stevia is not a sugar and the “sweet” taste survives the fermenting process intact!

Some Really Nice Fermented Salsa Recipes~!

  • https://roadtothefarm.com/fermented-salsa-recipe/
  • https://prepareandnourish.com/fresh-and-fermented-tomato-salsa-or-pico-de-gallo/
  • https://yangsnourishingkitchen.com/wild-fermented-salsa/
  • https://www.ladymoonfarms.com/recipe/fermented-salsa-2/
  • http://tasty-yummies.com/fermented-salsa-gluten-free-vegan/
 

Fermented Ketchup DIY

Well this will be our first actual recipe.

We followed the recipe from Colleen at Grow Forage Cook Ferment which is a great site for any of the topics that their title mentions.

We changed it a little for a few reasons…. Mainly we did not like the fish sauce and another we got confused between table and teaspoon on the mustard seed and we added water which was not called for due to the mixture just being to stiff for ketchup in our opinions πŸ™‚

Ingredients:
3 – 6 ounce cans tomato paste

1/4 cup brine for a live ferment or whey. [we used a salty brine from some recent dill pickles ]
3 tablespoons vinager 5% and here we used regular when Miss Colleen’s called for apple cider vinager.
1-2 tablespoons honey.. Our honey was granular and we used 2 tbs.
1 teaspoon garlic powder…. We used 1/2 teaspn garlic powder and equal amount of onion powder
1/4 teaspoon allspice
1/4 teaspoon fish sauce… We didn’t add this and you should go to Colleen’s site for the original recipe.
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We mixed it up and put in quart jar and will let ferment for 3-7 days

SPECIAL NOTE: The original recipe called for ACV [apple-cider vinegar ] for a reasons! If you use Bragg’s ACV, it is alive and not pasteurized which introduces live bacteria to your cooked/processed tomato paste! Would have sure helped to have known this before starting the recipe!

  • 1 spoon mustard ground the old way made 1 spoon packed of powder!

QUESTIONS AND ANSWERS:
1] Will the fermented ketchup be more red after fermenting? ANSWER: Not a lot

2] Will the fermented ketchup be more fluid after fermenting?ANSWER: Yes as we added a lot more liquid than the original recipe called for!

3] Will it taste as good as store-bought???ANSWER: Yes and no..it is after all a different recipe. Will it pass as ketchup? Definitely!

NOTE: AS WITH ALL FERMENTED FOODS WATCH CLOSELY FOR ANY MOLD DEVELOPING AS AN INDICATION OF POSSIBLE IMPENDING SPOILAGE.

Tune in later and we will let you know. If you try the recipe or Miss Colleen’s, let us know in the comment box below.

UPDATE: 2-21-2016: Added 4 more tablespoons of brine. We now have 700 ml in our jar. Still very thick and no sign of gassing . Another group member is doing same recipe and says her’s is doing about the same. The taste is developing but the fermentation is not as regular as a less dense fermenting project. MAY add 4 tablespoons of whey to see if we can get more action going but our brine was alive so it may just be the way a thick ferment acts? Like miso maybe but I do not want to wait 6 months for a coating for my fries πŸ™‚

UPDATE: 2-23-2016: Added 4 tablespoons of kefir whey. We now have 800+ ml in our jar. Still very thick and no sign of gassing . The taste is developing but the fermentation is not evident. Actually 4 more tablespoons are on the way very soon as ketchup is still to thick to pour!

UPDATE: 2-27-2016: Added another 4 tablespoons of whey! We also were advised to add a latex glove to the jar to be able to tell if we were getting any volume of CO2 from the ferment! It was flacid for a while but finally with the help of a little heat from a lamp, it started growing! Our friend was also doing the recipe and had instant gassing on her’s! All we can figure is that the brine we used was not active as they were from older pickle ferment but not processed and the whey ….. well it should have worked we feel a little better. The tomato paste showed only tomato puree and citric acid as contents… NO PRESERVATIVES…. which we would have suspected of having a role in our slow ferment start. At any rate there is not spoilage and taste is great. Here is a short video before we remove the glove to check taste and replace to finish.

VIDEO HERE IN A WHILE…. STAY TUNED.

UPDATE: 2-27-2016: Results was a great tasting ketchup that would indeed be an addition to your table. We did learn a lot in making this recipe as we had another friend making it at the same time and compared results. She achieved faster fermentation activity than we did and this is critical when fermenting as getting the ferment up to the desired ph should be done as fast as possible. And I am sure the taste was close but we were not as she is in Netherlands!

WHAT WE LEARNED:

1] Tomato paste is not a fresh product and therefore has no naturally occurring lacto bacteria so it is important to use fresh fermented starter, brine from an active ferment you have going like kraut or pickles or as whey as last resort to achieve the initial kickstart towards fermenting!

2] The finished product has a little different “mouth feel” than processed ketchup. There is a more “grainy” feeling for lack of a better word. We did not use any emulsifier so that is to be expected. It is possible that we could have pulverized the mustard seed more.

3] Use Bragg’s Unfiltered ACV! It introduces bacteria into your tomato paste.

4] Add a sprinkle of salt and a squeeze of lemon juice when you start and when you open to taste. It will help prevent surface mold that can occur if your ferment is slow in starting!

5] All in all a nice and fun recipe that will make our next meal of french fries and hamburgers a lot more satisfying as the DIY spirit does really make things taste better and stimulates those good feelings πŸ™‚

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