{"id":8964,"date":"2007-09-09T19:58:00","date_gmt":"2007-09-09T23:58:00","guid":{"rendered":"https:\/\/nuxx.net\/blog\/2007\/09\/09\/fermenting-chilis\/"},"modified":"2026-07-01T11:36:00","modified_gmt":"2026-07-01T15:36:00","slug":"fermenting-chilis","status":"publish","type":"post","link":"https:\/\/nuxx.net\/blog\/2007\/09\/09\/fermenting-chilis\/","title":{"rendered":"Fermenting Chilis?"},"content":{"rendered":"

<\/a><\/p>\n

Inspired by this article on lactic acid fermentation of chilis to make Hunan Salted Chilis<\/a> I did something similar.<\/p>\n

Instead of keeping the seeds and chopping up a single type of chili I instead took home-grown habaneros and some red globe chilis which Danielle brought to me and put them in a bunch of salt along with some garlic. I ended up removing the seeds from all the chilis, cutting the habanero flesh into thin strips, and the red chilis into thicker strips \/ chunks. The garlic was cut into ~5mm thick slices. This was all layered in the jar with salt, then more salt was added, it was stirred, then even more salt was added.<\/p>\n

Hopefully it’ll come out good… It’s now sitting in the bottom of my pantry where it’ll stay for a couple of weeks before I’ll open it for a test. Right now there is a bit of liquid collecting in the bottom, which I can’t take as anything but a good sign.<\/p>\n

I probably would have used more habaneros, but I was running out of not-partially-dried large size ones and my goggles were beginning to fog up. Despite wearing mostly sealed goggles, a respirator with VOC cartridges, and latex gloves I still eventually got tingly eyes and a runny nose. Whenever I walk through the kitchen it starts up again. I’m also afraid to touch my penis without even more hand washing.<\/p>\n

Now I think I’ll go check what parts I already have for the second Millett Hybrid Maxed I want to build. Hopefully this next one will have a different output stage and a USB DAC built into the enclosure. Oh, and I’ll take out the trash.<\/p>\n","protected":false},"excerpt":{"rendered":"

Inspired by this article on lactic acid fermentation of chilis to make Hunan Salted Chilis I did something similar. Instead of keeping the seeds and chopping up a single type of chili I instead took home-grown habaneros and some red globe chilis which Danielle brought to me and put them in a bunch of salt\u2026<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,11,34],"tags":[],"class_list":["post-8964","post","type-post","status-publish","format-standard","hentry","category-food","category-making-things","category-moved-from-livejournal"],"_links":{"self":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/comments?post=8964"}],"version-history":[{"count":2,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8964\/revisions"}],"predecessor-version":[{"id":24615,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/posts\/8964\/revisions\/24615"}],"wp:attachment":[{"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/media?parent=8964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/categories?post=8964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuxx.net\/blog\/wp-json\/wp\/v2\/tags?post=8964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}