Lacto-fermentation is an old fashioned pickling process that is easy to do and adds probiotics to your diet.
I grew a nice batch of hot peppers last summer. Had a few plants each of cayenne and habanero. Had enough to use a bit fresh, freeze a bit, and then put the rest in a quart jar with a couple of garlic cloves and a 4% salt water brine. I weighted the peppers down with a small glass jar and left the whole thing on a shelf in my kitchen for 4 or 5 months. Today I put the peppers in the food processor with a little of the brine and voila!
It’s really good! And hot. Eddie and I ate some with tortilla chips and also killed nearly a half gallon of milk.
Going to have to grow more plants this year. This sauce is one to repeat.
It took a lot of time and effort to expand from this:
And I had a few setbacks — mostly because I got overly excited and started things too early. Also I had some sloppy technique in the seed starts and I had to do some replanting.
I got discouraged a time or ten and worried that our labor efforts and money spent on fencing would be for naught. But as late as it is, compared to everyone else’s gardens in the area and compared to how big my few plants were this time last year, it’s coming along one little leaf at a time. I have lots of healthy babies and lots of room for them. The goal in expanding was to grow enough food to can and freeze some.