OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

poster said:

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?

You'll kill all the good bacteria...some blenders will get quite hot 

HeavyG

lkapigian said:

poster said:

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?

You'll kill all the good bacteria...some blenders will get quite hot 

Yep...both Blendtec and Vitamix have recipes for making steaming hot soup just using the blender.

FanOfFanboys

FanOfFanboys

Got a little more than 3 bottles worth. I wish the color was more appealing. Everyone else seems to get bright orange or something good looking ha. 

FanOfFanboys

I think it needs something. Not sure what. Maybe less white onion? See how the taste mellows over the next week or two 

lkapigian

Awesome @FanOfFanboys ...I use cider vinegar ....about 1/2 cup per blender full 2 TBS Salt...flavor will change a bit in a day 

I usually get 3 to 4 bottles per blender full 

Play with the flavors ......color looks good...most importantly, great job on this journey 

poster

lkapigian said:

poster said:

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?

You'll kill all the good bacteria...some blenders will get quite hot 

Oh, assumed the vinegar did that anyway, but I guess if they are already surviving the acidic environment a little vinegar doesnt hurt?

lkapigian

@poster ,I think ( could be wrong ) the a acidic enviroment does not kill the good bacteria as long as there is food...my ferments get below 4 PH early on and they are still lively , the bad bacteria does not like acidic environments......i add vinegar for flavor 

lkapigian

FanOfFanboys said:

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

@FanOfFanboys , 

1. 3 parts cup sweet paprika.
2. 1 Part garlic powder.
3. 1 Part Dehydrated Chili pepper.
4. 1 Part onion powder.
5. 1 Part dried oregano.
6. 1 Part ground cumin.

I cold Smoke mine after blending 

theyolksonyou

Rookie move.  Let myself get down to less than a pint of pickled jalapeño.  Remedy that. 

lkapigian

Ghost Peppers are Done , oh my Lord

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

Starting another today, also giving the 5% a go

theyolksonyou

Today is the day I taste test.  4 weeks in the fridge. 

theyolksonyou

Just tasted. Very crisp, but still cucumber after taste.  Back into the fridge for a few weeks.  

Also, one jar had a floater.  Bay leaf escaped and grew mold.  



Into the trash they go. 

lkapigian

theyolksonyou said:

Just tasted. Very crisp, but still cucumber after taste.  Back into the fridge for a few weeks.  

Also, one jar had a floater.  Bay leaf escaped and grew mold.  



Into the trash they go. 

I think they would be ok but better safe ...its one reason I broke down and bought a PH meter

lkapigian

Pure Thai Peppers , first time I've done a ferment with Mash vs Whole Peppers ....will do that again...2% salt to the weight of the peppers, blended to a mash ..3 week ferment blistering heat great flavor and color..did this in a jar instead of a croc

FanOfFanboys

2% salt to weight of the peppers? I thought it was to the amount of water?

lkapigian

FanOfFanboys said:

2% salt to weight of the peppers? I thought it was to the amount of water?

@FanOfFanboys no water added, blended to a thick mash, there is enough water in the peppers....you have to stir it everyday 

But you are correct, when doing the brine method 2% brine solution 

lkapigian

Wished I'd been doing this all along .....Dehydrated the mash 5 hours at 100

fishlessman

used some unstrained jalapeno mash this weekend for guacamole.  about 2 heaping tablespoons to 5 small avacados seems to work out well.  probably make a bottle every few months

lkapigian

fishlessman said:

used some unstrained jalapeno mash this weekend for guacamole.  about 2 heaping tablespoons to 5 small avacados seems to work out well.  probably make a bottle every few months

and to think of all that I have tossed

caliking

Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again. 

Added black cardamom, clove, and star anise as well this time. Let’s see what it does. 


I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months

caliking

Oh, and thanks again to @20stone for the big ol’ jar and airlock. The mason jars aren’t enough anymore. 

bgebrent

caliking said:

Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again. 

Added black cardamom, clove, and star anise as well this time. Let’s see what it does. 


I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months

Please bring me some of that to put into one of Robin's Bloodies.  Please.

theyolksonyou

I gotta get back on the horse here.  Only have a jar of pickles going.  Have a supply of jalapeños.  Always quick pickles red onions because we go thru them so quickly.  

caliking

bgebrent said:

Please bring me some of that to put into one of Robin's Bloodies.  Please.

That may be doable

lkapigian

bgebrent said:

caliking said:

Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again. 

Added black cardamom, clove, and star anise as well this time. Let’s see what it does. 


I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months

Please bring me some of that to put into one of Robin's Bloodies.  Please.

My eyes are so bad I saw " Put that into Robins Boobies "

theyolksonyou

caliking

lkapigian said:

bgebrent said:

caliking said:

Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again. 

Added black cardamom, clove, and star anise as well this time. Let’s see what it does. 


I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months

Please bring me some of that to put into one of Robin's Bloodies.  Please.

My eyes are so bad I saw " Put that into Robins Boobies "

@northGAcock would probably grow some, just for you. That’s what a swell guy he is. 

bgebrent

caliking said:

lkapigian said:

bgebrent said:

caliking said:

Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again. 

Added black cardamom, clove, and star anise as well this time. Let’s see what it does. 


I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months

Please bring me some of that to put into one of Robin's Bloodies.  Please.

My eyes are so bad I saw " Put that into Robins Boobies "

@northGAcock would probably grow some, just for you. That’s what a swell guy he is. 

Grew, grew...really swell.  Grew.