Fermented Bhut Jolokia Red Peppers
Fermented Red Ghost Peppers
Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continues to ferment at room temperature for many months. We like it best after at least 3 months, the flavors become more complex and rich, the longer it ferments.
TRIVIA: Underneath the thin skin, the flesh is crisp and pale red, encasing a central cavity filled with very spicy membranes and round, flat, cream-colored seeds. Red ghost chile peppers are initially sweet, fruity, and smoky, followed by a scorching heat that builds in intensity and lingers on the palate.
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