We have had a couple large chili plants on the balchony, and now that it has become cold they stand at the kitchen stairs where I hope they will be able to survive the lack of light that is the one sure thing up here North.
I have been busy so the fruits were sitting on the plants until yesterday where I finally found time for this little endeavour. Last year it went pretty well, while the first batch this summer got the wrong bacteria flora and rotted.
So for this second attempt I put some more salt in the mix. Hopefully not too much. I should be able to see small bubbles in the comming days and then i'll let it ferment for a month. The chillis will then be soft enough for me to blend them and add some vinegar. I already have some lemon vinegar (made putting the outer lemon peel in white wine vinegar) that I will use as seasoning.
My latest system to keep the chillis under water are two glass tops the one inside the glas from a smaller jar and tilted so the air will be able to get out.
