I found this recipe about 6 months ago and I was instantly intrigued. I have a cayenne plant that is producing heavily and I recently became interested in pickling. While researching pickling I found this recipe but was apprehensive to try because I know so little about fermenting and the process. I came to this page over and over looking at the recipe, I had no idea that people were still writing comments and questions. I hadnt noticed the thread off comments. Now that I know people are just as curious as I am, and since people are still coming back for info, I wanted to share my experience and maybe answer a question or two some of you may still have.
I started on July 21. I packed a 1 pint jar, narrow mason, exactly as stated in the recipe above. I was sure to fill the jar to the top with water, so the lid had contact with the water and there was no air gap. I tightened the lid firmly, (remember this), and put the jar NOT in the cabinet or cupboard, but on the countertop, under the window, in a corner. No direct sunlight, but it wasn’t dark by an means. After 4 or 5 days I noticed creases, or dents in the lid. Reluctantly, I loosened the cap and it started bubbling and fizzing like CRAZY. So much so that some liquid was bubbling over. It smelled freakin’ fantastic!!! I called my kids in so they could witness fermentation hard at work. The carbon dioxide build up was about as impressive as the smell. After showing off my new found culinary capabilities I put the lid back on and placed it back on the countertop. This is where I became super curious; had I just ruined my sauce, what was with the bubbles, what the heck was up with the lid denting, is this working as it should, in fact, how the heck does this work?
Before I get back to that batch…., on July 28 I started a 2nd batch and, lets just say, Batch #2…7/28/13 – 8/1/13…RIP. This batch became moldy on both the top and the bottom. There were some differences in this preparation that I’d like to point out. Once again, I followed the recipe above to start, but then made some changes:
I used a wide mouth mason jar, not sure how big a factor this is. But instead of placing this jar on the counter, I placed it in the cupboard. And I did not screw the lid on tight at all, just a couple turns to ensure it was on, but not firm in any way. I was thinking I didn’t want the pressure to build or the lid to dent. I don’t want to make assumptions here, so call them hypothesis. The lid being on too loose let in too much oxygen. Placing it in the cupboard, where it is warmer than on the countertop, created a more inviting environment for mold to thrive in. Just my thoughts.
Back to my first batch and what I learned. As of today, 8/3/13, it’s still bubbling, still smells awesome. 10 minutes ago I went in the kitchen loosened the lid about 1/2 a turn and up came the bubbles. Not very violent, but definitely noticeable. I haven’t removed the lid since that first time. I think another 3 or 4 days and then ill blend it into a sauce.
My research taught me that oxygen is the enemy but I received mixed signals, some people say that an airlock is an absolute must and that any exposure to air will allow oxygen to penetrate the liquid and cause mold growth and other bad things to happen, others point to the time honored tradition of open crock fermentation. I’m no expert, but based on what I’ve read and experienced, I’m under the impression that carbon dioxide will keep oxygen from penetrating the liquid, or brine as some has called it. The trick it seems is to keep out the oxygen long enough for fermentation to start. This period seems to be 3-5 days.
NOTE: For those that already understand fermentation, skip this. In terms that allowed me to finally “get it,” fermentation is bacteria that eats sugars and poops lactic acid and farts carbon dioxide.
The lactic acid creates the sour taste and preserves the food and the carbon dioxide, as it rises, pushes out any oxygen trying to penetrate the liquid. Please note, I’m not positive of this, I’m currently researching this. Some have said that a lid will keep oxygen out and CO2 in, others say pouring olive oil on the surface will do the same thing, not allow oxygen in, but CO2 to escape.
In summary, and this is my humble opinion, but I think the trick may be to fill the jar to the top with water so there is no air gap, and then “vent” the jar starting when the fermentation starts, about 3-5 days in. (You can tell by the bubbles rising, or trying to rise, in the jar) If some bubbles over and out, don’t worry about it, just wipe the jar clean and replace. I vent the jar pretty much every day. Just turn the lid enough to see the bubble start racing to the top. Enjoy the smell, then tighten the lid after a few seconds (10-30) and put it back.
I hope this helps somebody out there. I’ll be posting my results soon. I’ll also be experimenting with other peppers, spices and herbs, and posting those results.
