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fermenting chili peppers for sauce

is there no rules for timing this, recipes go 3 days to 3 months. started some this weekend with thai,cayenne,ajicitos, onion, and garlic. its held under the brine with a fermenter lock on top like the black coleslaw i made last fall ;)

Comments

  • 500500 Posts: 2,735
    edited September 2017
    My saurkraut will be one month in the Fermat come this Thursday. Time varies depending on what it is. I just started beets and carrots yesterday. And the okra I did earlier I stopped after day 4 but still added some raw ACV to punch it up and then fridged it. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Richard FlRichard Fl Posts: 8,251
    Don't know about a fermat.  I just pick the peppers when nice and red, place in a glass jar with apple cider vinegar, fresh garlic peeled or garlic powder  some fish sauce. I usually use a 1/2 gal jar and when the season is over, I just let sit until i feel they have been there long enough , sometimes go for a month or 2 if not in a hurry.  When ready take a stick blender and blend.  Transfer to smaller jars for gifts or just keep some in a ketchup squeeze bottle by the stove  for when need. I have some over a year old and still taste great with a nice kick. careful about the amount of fish sauce as it is salty. Has a great shelf life.
  • fishlessmanfishlessman Posts: 23,127
    Don't know about a fermat.  I just pick the peppers when nice and red, place in a glass jar with apple cider vinegar, fresh garlic peeled or garlic powder  some fish sauce. I usually use a 1/2 gal jar and when the season is over, I just let sit until i feel they have been there long enough , sometimes go for a month or 2 if not in a hurry.  When ready take a stick blender and blend.  Transfer to smaller jars for gifts or just keep some in a ketchup squeeze bottle by the stove  for when need. I have some over a year old and still taste great with a nice kick. careful about the amount of fish sauce as it is salty. Has a great shelf life.
    i will have to do a side by side, thats if the ferment works this time
  • Richard FlRichard Fl Posts: 8,251
    thought I sent you some hot a few years back??
  • fishlessmanfishlessman Posts: 23,127
    thought I sent you some hot a few years back??
    wasnt me, i did enjoy that mango chutney though, great stuff
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