Yesterdays post (dehydrated kimchi powder) was a similar experiment to this one: dump a bunch of fermented goods into the dehydrator and see what happens.
These are awesome:
We started with fermented hot peppers and dried them at 125 degrees for 36 hours.
The results look frail – you would think that only the skins and seeds survive. It looked so meager until I tasted one: sour, umami and super hot. I’ve found that dehydrating peppers will often increase their level of spice (though I have no scientific proof) and this was no exception.
I’ll store them whole (this will preserve the flavor longer) and turn them into powder when I use them (via a coffee grinder). I’ll use like any seasoning/ hot pepper powder (i.e. cayenne) and suspect I’ll have no problems going through this test batch in short order. Thankfully, the fridge is full of fermented hot peppers so I can still do more!
What have you been thinking about dehydrating these days?
Brussel sprouts. Thinking ab dehydrating Brussels sprouts. And more chicken jerky, goose jerky and elk jerky.