Getting this year’s batch started, will check in in about three or four weeks.
SatansMaggotyCumFart 19 points 16 hours ago
Half jalapeños in a 3% salt for pickled pepper poppers and a mix of habanero, scotch bonnets, ghost and carolina reapers for the hot sauce. Same salt ratio.
CombatWombat 7 points 15 hours ago
I blended a 7 day ferment in 2.5% brine of sweet red, habanero, red onion and garlic (the peppers were from our garden) with the juice of one lime today and then strained and bottled it, and it is excellent. I've done longer ferments in the past but I think I prefer them greener. The hab/scotch bonnet/ghost/reaper sauce sounds like its gonna be hot as hell. Scotch bonnets are my favorite peppers to work with, and while no-one round bout these parts sells starts, I successfully got peppers from seed this year for the first time so I think I'll try to grow a batch next season. I'm also drying the lees -- they go great on pizza.
SatansMaggotyCumFart 4 points 15 hours ago
I grind the solids after drying them and use it mostly in barbecue rubs but wherever it need a funky/spicy seasoning.
evasive_chimpanzee 2 points 21 minutes ago
Using the lees is interesting, and I've never thought about it. You ever keep your fermentation liquid to use as a condiment? Obviously, I use some to blend in with the peppers to make hot sauce, but usually I end up with extra, and there's plenty of flavor in it.
It's basically the same as Hawaiian chili pepper water or Puerto Rican pique.
dparticiple 6 points 14 hours ago
For those of us not well versed in fermentation, can you explain the syringey things (technical term) at the top of the jars?
0x1C3B00DA 11 points 14 hours ago
I believe its an airlock. As the contents ferments, gasses build up. The airlock allows excess gasses out, but doesnt allow anything in
SatansMaggotyCumFart 7 points 14 hours ago
Exactly.
A one way valve that lets the carbon dioxide byproduct of the fermentation push the oxygen out.
micgerne 5 points 13 hours ago
those are airlocks. They let gas out but not in. Lactic acid fermentation happens more readily in the absence of oxygen. You can have lactic acid fermentation without this setup, but it's much easier to control the end product with the airlock setup.
If oxygen is present you're more likely to get other types of bacteria/fungus doing metabolic stuff and screwing up the process by making things taste horrible (or worse...)
decolo 5 points 7 hours ago
Ooh I used to have a Carolina reaper bush! I made a fermented hot sauce and also dried reaper flakes:
ingredients
Getting started
A few weeks later
plant
flakes
edit: I think the raw ingredients picture was from a different batch than the fermenting bottles there, sorry
SatansMaggotyCumFart 1 point an hour ago
Ziplock bags with water to keep the peppers under the brine.
lemonhead2 3 points 15 hours ago
so what do u do? add salt. soak. then eat?
doesn't it go bad? do u need vinegar?
SatansMaggotyCumFart 11 points 15 hours ago
It’s a lacto-fermentation.
Basically the 3% salt keeps the nasty bacteria away until the lacto guys bring the ph down to about 4ish and you create your own vinegar in a similar process to making sourdough.
SatansMaggotyCumFart 1 point an hour ago
You can add basically whatever veggies you want but I’m keeping it simple this year.
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