Pickled bell pepper

Then I'll go bang more, I would like to know about the concentration

Then I'll go bang more, I would like to know about the concentration

Here, as I like, I also do almost 50/50

And if the pepper is not Belozerka, but underripe-red-therefore-yellow? Something I stymied ... Sharp specially bought yellow ... And Bulgarian - red, varying degrees of maturity. Doesn't fit?

And if the pepper is not Belozerka, but underripe-red-therefore-yellow? Something I stymied ... Sharp specially bought yellow ... And Bulgarian - red, varying degrees of maturity. Doesn't fit?

The red feather does not hold its shape, it turns into mush

The red feather does not hold its shape, it turns into mush

can you do it without salt?

can you do it without salt?

It will work out. Just throw it away later. Without salt it will not be pickled

ohm. There will be no kva without salt

exactly? I was told earlier that you can't ferment cabbage, tomatoes, cucumbers without salt, but it still ferments well

[Zachary]

Zachary, I want to pickle pepper.
The question is. That is, I can immediately pickle in a 3-liter jar, put dill on top with a fur coat and cover with a plastic lid. I pickle cucumbers as well.
In order not to shift the pepper. And after the souring of the pepper, I put this jar into the cellar. Right?

exactly? I was told earlier that you can't ferment cabbage, tomatoes, cucumbers without salt, but it still ferments well

of course fermented. Only cucumbers then turn into porridge, tomatoes smell indecent. And I won't talk about cabbage ...
And you can ask a question out of curiosity .. do you cook for yourself or what?

[Zachary]

Zachary, I want to pickle pepper.
The question is. That is, I can immediately pickle in a 3-liter jar, put dill on top with a fur coat and cover with a plastic lid. I pickle cucumbers as well.
In order not to shift the pepper. And after the souring of the pepper, I put this jar into the cellar. Right?

Yes, that's what I do.

of course fermented. Only cucumbers then turn into porridge, tomatoes smell indecent. And I won't talk about cabbage ...
And you can ask a question out of curiosity .. do you cook for yourself or what?

Nothing like that happened to me. So that it does not turn into porridge, add horseradish.
The tomatoes did not smell.
Cabbage is generally the easiest to ferment. Filled with water and ready in a day. Doesn't even get wet. Last week I did, ideally, both cheeks and family and friends are eating. so you're just wrong.
Carrots are also fermented.
I ferment vegetables to drink kvass from them, kvass is even tastier than the products obtained. Especially if you insist on it longer. I can also make apple cider vinegar without sugar and other poison. Just apples and jars.
Have you tried to ferment yourself without salt before talking like that?

[slash]

slash, no need to break spears, I have never heard about this, and probably others too, all ferment vegetables with salt. If you have had the experience of pickling vegetables without salt, then why not try this recipe without salt, if you want to experiment. And I will do according to the author's recipe.

[slash]

slash, no need to break spears, I have never heard about this, and probably others too, all ferment vegetables with salt. If you have had the experience of pickling vegetables without salt, then why not try this recipe without salt, if you want to experiment. And I will do according to the author's recipe.

You write as if I urge you to cook without salt according to my recipe.
Anyway, I answered the man who, to put it mildly, said that nothing would work without salt. What a habit of blaming.

[slash]

slash, just share your recipes, put them separately))) with a master class, with a photo of the final product)))
otherwise you tell, but we do not believe you
but share and we will start doing, eating and praising)))))))

[slash]

I can also make apple cider vinegar without sugar and other poison. Just apples and jars.

so lay out the recipe. We will cook too.
Maybe I'm doing it differently

in general, I answered the person who, to put it mildly, said that nothing would work without salt

Hmm, that's what the forum is to communicate in chorus. KMK

so you're just wrong.

slash, I said about my experience and knowledge (I live enough on earth) And I grew up in Klomensky, where fermentation was put on an industrial basis. People lived this way. For sale - they put less salt. And for yourself, your loved ones - a triple amount of salt (except for cabbage). Don't be alarmed. The salt can be soaked, but the crispness remains. And no horseradish will help without salt.
If you are preparing kvass, then you should go to another section. We're making pepper here.

Have you tried to ferment yourself without salt before talking like that?

It was a sad experience. I will not describe all the nuances
Zachary, I apologize for the offs and thanks!

Have you tried to ferment yourself without salt before talking like that?

Tried without salt Food is healthy, but unusual for those who are used to fermenting with salt

Fermented vegetables, herbs, to maintain the balance of the body (Oursson FE0205D / GA) (Admin)

Tried without salt Food is healthy, but unusual for those who are used to fermenting with salt

Fermented vegetables, herbs, to maintain the balance of the body (Oursson FE0205D / GA) (Admin)

then it is true. But it's not disgusting. I have been without salt for a long time. Not so long ago I tried a little salt and fell ill.

The salt can be soaked, but the crispness remains. And no horseradish will help without salt.

It means you have overexposed the product in the heat. For example, at a temperature of 40 degrees (in a dehydrator), my cabbage ferments in 8-13 hours, then I put it in the refrigerator and there it continues to ferment.
Okay, I don’t want to hit your pendulum, I’ll pass by ...

E

I've been without salt for a long time

In reasonable doses, salt is essential for humans.
Chlorine and sodium ions are required to restore the optimal pH balance in the cells of a living organism. Salt is a part of tissue fluids and blood itself; its aqueous solutions are used in medicine for dehydration and detoxification as a blood substitute fluid after serious blood loss. The human body cannot but respond to a violation of the salt balance and muscle spasm, fatigue, decreased appetite occur, and natural cell renewal is inhibited.

Made a mixture of peppers. Spicy and sweet together. I wonder if all the pepper will be spicy

[OlgaGera]

OlgaGera, I think it will depend on the sharpness of the bitter pepper, in the last batch of kvass for 3 kg of sweet, 0.5 kg. spicy. The taste is wonderful, light spicy. but there was a whole bitter pepper, I did not pierce it.

I tell you: I bought 3 kg of green-yellow pepper (while it was drying up - it turned orange) and 3 kg of green pepper. dried, pierced and filled with brine. I poured it into the cherverg in the evening, on Sunday morning I laid it out on the banks))) such a pretty pepper turned out! but the one that was orange, though crunched, but became watery, and the one that was pure green - excellent - and crunches and keeps its shape).
I added just a couple of hot pepper so that it was not hot)))
We have here only purchased imported (no one knows where) pepper, but I remember my grandmother pickling her garden for my grandfather, that's another matter!
Bon Appetit everyone!!!!

Yesterday we dragged a bucket of sauerkraut to the cellar, leaving a few pieces for my husband, he said, “I left a little,” he appreciated it very much, he’s my Lezgin, he really loves spicy things! That is, the recipe was a success, Zakharushka, great thanks!

Lelichka, don't be nervous, you won't please everyone! We do as you and I like!

Friends, I will tell you in all honesty, if after all the manipulations you serve this snack to men, and even under a glass, then all that you will do from the blanks in the future, then only this pepper ...

I warned

[elena kadiewa]

My experiments continue
I caught a hot pepper, bought another one and salted it separately. Husband drools with a question about cooking time.
The bucket is in the kitchen, "muttering" like geysers, one bit of pepper. Not ready yet and solid. Let it stand still.
elena kadiewa,

went to ferment ..... I understand that it is not necessary to clean? whole fermented?

Yeah. Only we are limp and mine.

Girls about drying, I wrinkled and got one skin. So it didn't take long to hang up, a couple of days, but I held out until it became pliable, so half went to the trash. It's a pity, but this is an experience that can be useful to someone.

[Zachary]

nourished a bucket, about 3kg of pepper
today mom came to visit, the sample was taken
still, it seems to me, we need to stand up to them,
but this is already VERY tasty !!!
mom said that she had never eaten such a pepper in her life, and did not know that it could be fermented
tomorrow she will go buy and do it herself))))

Zachary, THANK YOU !!!!

And all that was necessary was to wave a magic wand in front of Zachary
and such a wonderful recipe was laid out!

[Elena]

Elena, and thank you girls !!!!!

Fermented three kilos of pepper. While they were taking a test for the degree of sourdough, while this and that - in general, all the pepper was tamped into a one and a half liter jar and two things remained. So you have to have time to deliver another portion. With borscht - just a fairy tale

Aha!

Oh, I kissed the pepper, ate it with stewed potatoes, took out more pepper and another pepper and one more pepper from the jar ... and so 5-6 times to eat. Little remains in the refrigerator (I did it for 2 kg), I still urgently need to make a porcine and my orange was falling apart, it also went into the firebox, it must be made from an unripe one. And it also reminds me of pickled cucumbers in taste.

And I ate pepper today
Delicious Not enough cooked ... My red has not fallen apart, but orange is porridge
Now I will only harvest pepper according to this recipe. Immaculate and tasty
The bitter pepper is still fermenting. This is for her son and husband. Me sweet

[Zachary]

Zachary, thanks for the recipe, I've been going for more than two weeks, just fermented today, left it in the house, today the cold has come, they will probably ferment for a long time.

Zakhary, I brought Belozerka pepper from vacation and I'm going to ferment

Zakhary, I brought Belozerka pepper from vacation and I'm going to ferment

Make sure you like it.

All these actions with banks can not be done at all, but simply remove the bucket of pepper in the cellar or a cool place. The longer the pepper stands, the more delicious it becomes.

Zakhary put the pepper to ferment, several days have already passed and today I tried it!
The pepper is plump, salty, the smell is very pleasant! Is this the taste of sauerkraut, or is sauerkraut supposed to have a sour taste?
And the second question, in the cold to clean directly in this brine in a bucket, or do you also need to change the brine in the bucket?

Since it is already not hot now, it is best to keep the pepper warm for 10 days, then put it in the cold in the same bucket, there is nothing to change unnecessarily. Over time, a white film may appear on the brine surface. The white film on the surface is not mold. This is yeast. Yeast is not harmful. If they float on the surface of the liquid, then remove this film.
Also, taste and smell is the best test. If the sauerkraut has a normal smell and taste, then everything is in order.

Thank you Zakhari! Since so far the taste is only salty, I had doubts ...

The pepper is great! All this time stood ready in brine on the balcony. I already did 3 times 3 kg. I learned the recipe in mid-September, but while I was going, it managed to rise in price. I will definitely do it next summer. And at least 20 kg, especially since there is a cellar.And of course it is necessary to make only from green or yellow, such as Belozerka.

We eat it all over, cool!

We eat it all over, cool!

This is such a delicious pepper that it always turns out to be small.

This is such a delicious pepper that it always turns out to be small.

Yeah ..... it was 6 kg and already ..... a month has not passed ...... ends I....
Thank you, Zachary, the recipe is great!

[Zachary]

Zachary, is it possible to indicate salt in grams?!
Thank you!

[Zachary]

Zachary, good day! Such a question - is it necessary to cleanse the stalks?

[* kolyma *]

* kolyma *, Tanya, only cut off the tails.

Zachary, a thousand thanks for the pepper. This is delicious!
I don't throw away the sprinkled peppercorns. I put it in a mixer. Blended. Packaged in portions and in the freezer. It turns out a great dressing in borsch, hodgepodge.

And I already took a sample today!) Fermented on Tuesday. Today is Friday ~ already ate one. But I think that tomorrow or Sunday I need to put it in jars ... And immediately put a new portion. POTAMUCHTA WELL VERY TASTY, brothers !!
Just CARAUL !!!
But I AMAZING — instead of 1 glass of salt (I did half of the recipe), 2 glasses of salt per 5 liters of water spilled. Still wondering ~ isn't it a lot? And all the fatigue and inattention ...

Zachary, good afternoon! Such a question - is it necessary to cleanse the stalks?

Do not

Zachary, is it possible to indicate salt in grams ?!

On the edge of a faceted glass is 300 gr

I often replace them with fresh ones in winter preparations of various dishes

And where do you replace, if not a secret?

Also, is the taste of peppers stored without brine different from peppers in brine? You can do this and that

And where do you replace, if not a secret?

Look at my recipes for the first courses.