Don’t Eat Green Shishito Peppers

Pretty much all peppers are meant to be eaten when ripe, after the colors and flavors become sweet and intense and the seeds are viable. Sure I like a green bell pepper on pizza once in a while, but you can’t beat the sweet and savory taste of a ripe juicy red bell pepper. This becomes even more important when growing and cooking rare sweet peppers with exotic flavors, and the need to save seed stock for next season’s planting. Shishito peppers left to ripen to red are one of the best tasting peppers on the planet, especially when fermented. Don't harvest Shishito peppers green like most of the recipes show, its a waste of flavor and seed, be patient and harvest them ripe and you will be rewarded. Also, caution with the salt when lacto fermenting. In this video, i mention using salt brines up to 5-10%. This is very salty. Lots of people use 2-4% just fine. I don’t take into account the weight of peppers, just the water, and my house is 85 degrees F, so i need to use more salt, and with pepper weight accounted for, its prob only 6-7% salt by weight and I dilute or use as a condiment. Love these peppers, they are more vigorous and yield way more than bells. Thanks for watching, happy gardening and cheers.