On what setting on the food processor? Sliced, coarse chopped, fine chopped, grated or pureed?

Normally I'd say you wouldn't want to run them through the food processor before freezing because when thawed they will already be mushy. But it all depends on what you want to end up with when the fermenting is done - fermented peppers, fermented pepper mash, or fermented pepper sauce?

Processing them chopped before fermenting can result in a small particle mash because of the processing and freezing and fermenting actions combined. Then your only choices would be to strain them for hot vinegar-based sauce, use the mash as a spread, or finish pureeing it for a thicker sauce.

So what is it you want to make with them?

dave

I'm mostly planning on a hot sauce. I still have a pretty good sized container of mash I finished up in April that will last quite awhile.

My freezers are quite packed now (thanks to the amazing productivity of Fortex pole beans!) and was hoping that a quick course chop would allow for a more efficient use of the space by not having to store the "air space" inside the peppers and allow me time to collect a gallon or so of peppers.

I mostly just wanted to confirm that freezing wouldn't affect the fermentation process for hot sauce or mash.

Of course, for some straight fermented peppers (no sauce or mash), there would be no freezing involved.

Thanks!