Re: [CH] Keeping crushed chilli
Kristofer Blennow (kristofer@blennow.se)
Tue, 24 Nov 1998 04:04:10 +0100
On 24 Nov 98, Tony Davidson wrote:
> I probably wasn't very clear here. I'm not drying the chilli's in this
> case (I have dried plenty but also like to use "fresh" chilli for some
> dishes). I'm actually just putting whole habs with stems removed in my
> food processor and letting rip.
I wouldn't do that. As soon as you crush any vegetable, you release
the natural enzymes, yeasts, molds and bacteria, which will quickly
start spoilage. I am actually surprised (impressed...) that you got
as much as 2-3 weeks...
Would suggest that you
Deep freeze them, on a tray, then put them in a ziplock bag so you
can easily get a few out for cooking. Have your freezer as cold as
possible, that will make them water less.
or
Salt them down, about 2.5 - 3 %, keep them in room temp, let them
ferment, just be careful to check for any strange odours. You will
need to check that they are covered with liquid, and keep air out.
Keeping air out will keep mold away (but may also create other
problems, like botulinum...). You can use the habs at any time during
this process.
or
Pickle them in vinegar. Will of course change the taste radically.
or
Add some chemical preservative. You will need to cover them in liquid
to do this.
All the best,
Kris
http://www.blennow.se/fermentedpeppers/