Here's my fermentation. Should I lose the liquid at the bottom?
Finally made some today. This is my process of juicing the peppers and then recombining them with salt. It's worked really well for me the last few years. I keep wanting to make some sauce with just the psychotically hot pepper nectar, but haven't. I used about 75% cayenne chilis with a 25% blend of yellow morugas, View attachment 227991View attachment 227992View attachment 227993View attachment 227994bhuts, Trinidad scorpions, and mushroom peppers. Really hot stuff. Then to be silly I poured a little liquor off the top of Chef Rex's sourdough starter into the pepper mixture. Then it went into the pantry where it will at some point hopefully explode into my wife's eyes. Then I put some carrots, celery, and tomatoes through the juicer. It's like V-8 for satan. Cheers
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Let me see if I understand your process....
You first juice your peppers, keeping the pulp in the container you will ferment the mixture in, mix the juice back into said container with salt and a sourdough starter, and then ferment?
The problem?....
They were miniature bell peppers.
#epic fail
Yeah Im wondering if I should toss it or if it has some application...
Might be good tossed with pasta or as a pizza base sauce. Maybe as relish on a hotdog or burger... Or along side a nice steak?
Let me see if I understand your process....
You first juice your peppers, keeping the pulp in the container you will ferment the mixture in, mix the juice back into said container with salt and a sourdough starter, and then ferment?
Blend a few habaneros into itWell its liquid and not mash and has a vinegar base... these would have been good suggestions though if it were still in mash form...
Also a question for the hotsauce experts... can I use dried serranos exclusively in a sauce or is that a no no for any reason?
Yeah Im wondering if I should toss it or if it has some application...
Well its liquid and not mash and has a vinegar base... these would have been good suggestions though if it were still in mash form...
Also a question for the hotsauce experts... can I use dried serranos exclusively in a sauce or is that a no no for any reason?
Blend a few habaneros into it
This. Or fresh jalapeno, tomato, or something else fresh.
There's already a section for cooking/pairing, but I feel that growing peppers, sauce recipes, fermentation methods, and more could easily occupy (warrant) its own forum segment. As in the case with our friend Creamy here, I think the forum would have much more support than the current numbers show as people become intrigued by the discussions.
I'm not opposed to that...hell, I've got gallons of kraut, asparagus, mushrooms, and brussels sprouts fermenting and canned right now. Yum.Maybe expand it a little to include any food that is fermented such as sauerkraut and fermented pickles as well..
In other news welcome back, bomber.
I'm not opposed to that...hell, I've got gallons of kraut, asparagus, mushrooms, and brussels sprouts fermenting and canned right now. Yum.
Hell yes. Lacto-fermented crimini mushrooms are criminally awesome. I halve or quarter them depending on size, rinse, toss with some lacto starter, add to jars with mustard seeds, sprig of thyme, dill, garlic, and some shallots. Top off with salt brine. Ferment for 6-8 days. It doesn't take long. They get kind of soft, but the flavor is great. Cook with them, or like me, you can just eat half a jar at a time with a fork.Hold on, wait. You are fermenting mushrooms?? You've got my attention
I just bought two bags of Brussels sprouts from Costco for pickling, was thinking of running them through the kraut juice though and throwing in a few sliced habaneros. "Frog balls".
Made this Habanero Jelly last night. Can't wait to try it.
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