Fermented peppers

[renrutle]

I am working on refining my lacto fermented pickles, chip dip, and salsa. This is my latest attempt.

Started as 2# habanero, 2# onion, and 3 cups of 4% salt water.

After the ferment is complete in in 5-6 days I plan to cook with bread & butter spices for a mucho caliente chip dip.

 

[bracconiere]

3 cups of 4% salt water.

i thought you were a 1 gallon brewer!

 

[renrutle]

i thought you were a 1 gallon brewer!

I have brewed 1 gallon batches but I refuse to be pigeonholed into doing 1 thing. :cheers:

 

[S-Met]

This was from back in August. I didn't realize there was a specific thread.

Pepper harvest! Chili garlic paste in the fermenter. 11lb of chilis after trimming, 9lb of garlic. And my lacto-culture that's been going for 3 years.View attachment 641481 View attachment 641482 View attachment 641483 View attachment 641484

 

[bracconiere]

This was from back in August. I didn't realize there was a specific thread.

@Yooper stated they have to be specifically 'hot'! lol


edit: craft hot sauce is in vogue like beer, maybe a fellowship of the pepper would be in order.....


(i hope the tag doesn't make me a newsanse(SP?, damn it spell check failed me))

 

[renrutle]

Cooked the habanero ferment today with some spices. Smells like lots and lots of hot peppers. Pre cook pH ended up at 3.75. Will taste test after the jars cool.

 

[S-Met]

Just in time for Christmas!