OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

ChiliChump

https://www.youtube.com/channel/UCSdNragfmbW_bqzUYBKIK_A

A great Channel For Growing Peppers And Fermenting Hot Sauces, a fairly new channel but highly recommended FWIW 

lkapigian

Broke down and bought a decent PH Meter for,the fermention projects Sauce Sour Dough and Sausage....Found my completed and current ferment below 4

FanOfFanboys

starting another batch today. about 50-50 jalapenos and habaneros with some white onion and garlic mixed in

just under 3% brine

going to follow similar to what this guy did with some minor changes. I'll add a little brine, no ginger, and I'll only go about 6 weeks.

https://www.youtube.com/watch?v=FqViIIzJ0jE

FanOfFanboys

My peppers

fishlessman

anyone ferment horseradish, thinking ferment it and later make mustard for the holidays.  horseradish should be ready to dig up in a week or two, leaves are just starting to fall over.

lkapigian

FanOfFanboys said:

starting another batch today. about 50-50 jalapenos and habaneros with some white onion and garlic mixed in

just under 3% brine

going to follow similar to what this guy did with some minor changes. I'll add a little brine, no ginger, and I'll only go about 6 weeks.

https://www.youtube.com/watch?v=FqViIIzJ0jE

Enjoy the ChiliChump Series

lkapigian

fishlessman said:

anyone ferment horseradish, thinking ferment it and later make mustard for the holidays.  horseradish should be ready to dig up in a week or two, leaves are just starting to fall over.

@fishlessman, I have not but no reason you can't and would be amazing I'm sure

lkapigian

FanOfFanboys said:

My peppers

nice @FanOfFanboys I'll be pulling a ferment much like that in a couple days , only difference is some Thai Peppers 

caliking

No pics, but the salt 5% + sugar 5% brine worked out well for some peppers, onion, and garlic I fermented a couple of weeks ago. The peppers were crisp and snappy, which I'm thinking may be because of the higher salt. Didn't taste too salty, or noticeably different from the 3.5% brine. 

lkapigian

caliking said:

No pics, but the salt 5% + sugar 5% brine worked out well for some peppers, onion, and garlic I fermented a couple of weeks ago. The peppers were crisp and snappy, which I'm thinking may be because of the higher salt. Didn't taste too salty, or noticeably different from the 3.5% brine. 

Awesome @caliking

lkapigian

lkapigian said:

lkapigian said:

Trying to kick up the heat...4 pounds Jalapenos , 1.5 pounds Habanaro .75 pounds Thai Chili...Cold Smoking half the Jalapenos and Habanaro 

I did use a starter culture on this one, Not necessary but it does give it a kick start. I bought some when I first started fermenting, this is only the second time I've used it...and it is percolating away 

Got 5 quarts of sauce out of it, great taste but I can't tell anything from the smoke, and would have thought there would have been more heat from the Thai And Habanero .....PH is under 3, will let it meld for a couple days before bottling ... Thanks For Looking

theyolksonyou

Giving the pickles another try. Increased salinity to 5%. Going in the fridge.  

Habenero, garlic and fresh bay compliments of @bgebrent and nichole

lkapigian

theyolksonyou said:

Giving the pickles another try. Increased salinity to 5%. Going in the fridge.  

Habenero, garlic and fresh bay compliments of @bgebrent and nichole

Keep us posted, that may be they key with fridge and higher brine...looks great @theyolksonyou

fishlessman

did up a batch of ghost pepper rooster sauce, this ones dangerous, also dried the peppers for later use.

this antique thing worked nice

lkapigian

fishlessman said:

did up a batch of ghost pepper rooster sauce, this ones dangerous, also dried the peppers for later use.

this antique thing worked nice

Nice @fishlessman ,great idea with the mash, I may toss the next batch in the dehydrator

fishlessman

lkapigian said:

fishlessman said:

did up a batch of ghost pepper rooster sauce, this ones dangerous, also dried the peppers for later use.

this antique thing worked nice

Nice @fishlessman ,great idea with the mash, I may toss the next batch in the dehydrator

i put the jam deseesder? on the wood stove for a couple days which worked well, the woodstove is low temp this time of year.  thinking bloody marys next weekend

lkapigian

Carolina Reaper Habanero Thai Serrano ...no idea what the little round orange one are smaller that a pea....Small Batch but hoping for some heat

fishlessman

lkapigian said:

Carolina Reaper Habanero Thai Serrano ...no idea what the little round orange one are smaller that a pea....Small Batch but hoping for some heat

i have a jar of those little peppers, tepins i think

FanOfFanboys

is there a big difference between a 4 week and a 6 week ferment?

I have some that have been going for 4 weeks and my plan was for them to go 6 but I am getting anxious ha. I am also heading to GA this Wednesday for Thanksgiving and the guy I am staying with is the one who grew the peppers. So it would be nice if I could take him the bottles of hot sauce that came from it. Otherwise I won't see him again until January or later. 

if there is a notable difference I will wait but if it is negligible then I will bottle it tonight or tomorrow. It is right at a 3% brine

fishlessman

FanOfFanboys said:

is there a big difference between a 4 week and a 6 week ferment?

I have some that have been going for 4 weeks and my plan was for them to go 6 but I am getting anxious ha. I am also heading to GA this Wednesday for Thanksgiving and the guy I am staying with is the one who grew the peppers. So it would be nice if I could take him the bottles of hot sauce that came from it. Otherwise I won't see him again until January or later. 

if there is a notable difference I will wait but if it is negligible then I will bottle it tonight or tomorrow. It is right at a 3% brine

after doing a few i just settled on 3 weeks in the fermenter and bottle and let it go another month or two in the cupboard, it seems to mellow it out

FanOfFanboys

fishlessman said:

FanOfFanboys said:

is there a big difference between a 4 week and a 6 week ferment?

I have some that have been going for 4 weeks and my plan was for them to go 6 but I am getting anxious ha. I am also heading to GA this Wednesday for Thanksgiving and the guy I am staying with is the one who grew the peppers. So it would be nice if I could take him the bottles of hot sauce that came from it. Otherwise I won't see him again until January or later. 

if there is a notable difference I will wait but if it is negligible then I will bottle it tonight or tomorrow. It is right at a 3% brine

after doing a few i just settled on 3 weeks in the fermenter and bottle and let it go another month or two in the cupboard, it seems to mellow it out

sweet, thanks. I'll go ahead and bottle it today or tomorrow then

I am new to this but here is my plan: throw the peppers into blender with maybe 1/4 cup of brine and 1/4 cup of white vinegar. blend, without overheating, until smooth. then push through a strainer and bottle that

anything you recommend I should change? I don't want to add any of the xantham gum to it, prefer it thin in texture

fishlessman

lkapigian uses a spaghetti colander i believe. i used the one posted above then poured it thru a finer mesh one last time, before that i was leaving the solids in

lkapigian

FanOfFanboys said:j

fishlessman said:

FanOfFanboys said:

is there a big difference between a 4 week and a 6 week ferment?

I have some that have been going for 4 weeks and my plan was for them to go 6 but I am getting anxious ha. I am also heading to GA this Wednesday for Thanksgiving and the guy I am staying with is the one who grew the peppers. So it would be nice if I could take him the bottles of hot sauce that came from it. Otherwise I won't see him again until January or later. 

if there is a notable difference I will wait but if it is negligible then I will bottle it tonight or tomorrow. It is right at a 3% brine

after doing a few i just settled on 3 weeks in the fermenter and bottle and let it go another month or two in the cupboard, it seems to mellow it out

sweet, thanks. I'll go ahead and bottle it today or tomorrow then

I am new to this but here is my plan: throw the peppers into blender with maybe 1/4 cup of brine and 1/4 cup of white vinegar. blend, without overheating, until smooth. then push through a strainer and bottle that

anything you recommend I should change? I don't want to add any of the xantham gum to it, prefer it thin in texture

I blend twice, I add the vinegar Xanthan Gum and salt the second blend ...i add peppers to blender , fill with brine to the level of the peppers and blend careful not to overheat...ioverheat...i strain this then rank and the brine only with the additives....have fun

FanOfFanboys

fishlessman said:

lkapigian uses a spaghetti colander i believe. i used the one posted above then poured it thru a finer mesh one last time, before that i was leaving the solids in

quick question: do you blend just the peppers or do you include the onions and garlic that were in the ferment as well?

fishlessman

FanOfFanboys said:

fishlessman said:

lkapigian uses a spaghetti colander i believe. i used the one posted above then poured it thru a finer mesh one last time, before that i was leaving the solids in

quick question: do you blend just the peppers or do you include the onions and garlic that were in the ferment as well?

everything goes in

FanOfFanboys

fishlessman said:

FanOfFanboys said:

fishlessman said:

lkapigian uses a spaghetti colander i believe. i used the one posted above then poured it thru a finer mesh one last time, before that i was leaving the solids in

quick question: do you blend just the peppers or do you include the onions and garlic that were in the ferment as well?

everything goes in

I assumed but wanted to verify

now I can't wait to get home from work today so I can get started ha

I'll just keep in a large bottle until I get by the chef store tomorrow to pick up some bottles

FanOfFanboys

another dumb question: I dehydrated a bunch of habaneros and jalapenos with plans to make my own seasoning grinder. I never got around to it. I can still use those to ferment, right?

lkapigian

FanOfFanboys said:

another dumb question: I dehydrated a bunch of habaneros and jalapenos with plans to make my own seasoning grinder. I never got around to it. I can still use those to ferment, right?

If dehydrated , I would make chili powder with it...dont think it will ferment ....coupd be wrong but you want fresh veggies to ferment

poster

lkapigian said:

FanOfFanboys said:j

fishlessman said:

FanOfFanboys said:

is there a big difference between a 4 week and a 6 week ferment?

I have some that have been going for 4 weeks and my plan was for them to go 6 but I am getting anxious ha. I am also heading to GA this Wednesday for Thanksgiving and the guy I am staying with is the one who grew the peppers. So it would be nice if I could take him the bottles of hot sauce that came from it. Otherwise I won't see him again until January or later. 

if there is a notable difference I will wait but if it is negligible then I will bottle it tonight or tomorrow. It is right at a 3% brine

after doing a few i just settled on 3 weeks in the fermenter and bottle and let it go another month or two in the cupboard, it seems to mellow it out

sweet, thanks. I'll go ahead and bottle it today or tomorrow then

I am new to this but here is my plan: throw the peppers into blender with maybe 1/4 cup of brine and 1/4 cup of white vinegar. blend, without overheating, until smooth. then push through a strainer and bottle that

anything you recommend I should change? I don't want to add any of the xantham gum to it, prefer it thin in texture

I blend twice, I add the vinegar Xanthan Gum and salt the second blend ...i add peppers to blender , fill with brine to the level of the peppers and blend careful not to overheat...ioverheat...i strain this then rank and the brine only with the additives....have fun

overheating? from blending? what did I miss?

FanOfFanboys

lkapigian said:

FanOfFanboys said:

another dumb question: I dehydrated a bunch of habaneros and jalapenos with plans to make my own seasoning grinder. I never got around to it. I can still use those to ferment, right?

If dehydrated , I would make chili powder with it...dont think it will ferment ....coupd be wrong but you want fresh veggies to ferment

gotcha, don't want to waste

do you have a go-to recipe to make chili powder? I have never done anything like that. it is mostly habaneros and jalapenos