OT- Lacto Fermentation Fun- Peppers and Sriracha

fishlessman

poster said:

I have a bunch of dried peppers that I don't know what to do with. Has anyone ever tried fermenting from a dried pepper? I could also add some fresh if need be

have not done it but have seen posted that the juice from a bottle of raw kimchi helps as a starter for dried peppers

lkapigian

poster said:

I have a bunch of dried peppers that I don't know what to do with. Has anyone ever tried fermenting from a dried pepper? I could also add some fresh if need be

I would do a mash vs whole dried and definitely add fresh peppers to get it going but should work fine....if you haven’t fermented yet, it’s a great project. I always have peppers fermenting 

poster

lkapigian said:

poster said:

I have a bunch of dried peppers that I don't know what to do with. Has anyone ever tried fermenting from a dried pepper? I could also add some fresh if need be

I would do a mash vs whole dried and definitely add fresh peppers to get it going but should work fine....if you haven’t fermented yet, it’s a great project. I always have peppers fermenting 

I've been at it a year or 2 now. There nothing better than home fermented hot sauce. I have a decent crop of peppers just starting to ripen. I've dabbled in pickles and such as well, but really like the hot sauces best.

fishlessman

pepper plants are getting close, lots of peppers, cayenne, thai, jalepinos. ghost and scorpians just starting, will be close to ripen hopefully before frost. anyone freeze peppers before ferment

lkapigian

10 Pounds of Fresno's started this week

lkapigian

Habanero Mash...great deal on them @ the swap meet...triying to decide if I like the Mash or Brine method better

tarheelmatt

Serrano peppers going here. Couple days in. The picture makes it look more cloudy than it is. 

lkapigian

tarheelmatt said:

Serrano peppers going here. Couple days in. The picture makes it look more cloudy than it is. 

Awesome @tarheelmatt !!

Hoster05

Red, green, orange, jalapeño and onions going on this one.  11 days in. 

lkapigian

lkapigian said:

Habanero Mash...great deal on them @ the swap meet...triying to decide if I like the Mash or Brine method better

lkapigian

lkapigian said:

10 Pounds of Fresno's started this week

Eoin

I had to wait for this because the Scotch Bonnets were slow to ripen, so some are over and some under, but it will be frosty soon so I need to get a move on. Washed, stalks off, in a jar with onion slices and plenty of garlic plus 2% brine. So I just leave this somewhere reasonably warm for 3 weeks now? Last picture is sat in the utility room with Anne's sourdough starter.

lkapigian

Eoin said:

I had to wait for this because the Scotch Bonnets were slow to ripen, so some are over and some under, but it will be frosty soon so I need to get a move on. Washed, stalks off, in a jar with onion slices and plenty of garlic plus 2% brine. So I just leave this somewhere reasonably warm for 3 weeks now? Last picture is sat in the utility room with Anne's sourdough starter.

looks great, will ferment @ any temp but 75-80 is where I am usually @ and 3 weeks is what I usually go for hot sauce, just started another 10 litres today 

20stone

Man, you guys are all crushing it.  I am really enjoying following along.

fishlessman

this time of year for me the house is chillin down, warm spot on top of the fridge works well for me

fishlessman

seen a recipe with pineapple mixed in the batch, anyone try that for hot sauce

lkapigian

fishlessman said:

seen a recipe with pineapple mixed in the batch, anyone try that for hot sauce

Have not but sounds like a great idea, the good bacteria will love that extra sugar

alaskanassasin

I harvested a perfect 2lbs of habaneros off of one plant. Added onions and carrots, @fishlessman I thought dang hard about adding some pineapple, I love adding it to salsa. 

fishlessman

so, in went the pineapple cant wait to see the fizz come friday, it started a light fizz really early on. thai, cayenne, onion, garlic and pineapple.  no ghost this year, peppers started too late and we are already getting light frost

lkapigian

fishlessman said:

so, in went the pineapple cant wait to see the fizz come friday, it started a light fizz really early on. thai, cayenne, onion, garlic and pineapple.  no ghost this year, peppers started too late and we are already getting light frost

should be tasty!

Leopoldstoch

3% salt, pineapple, habanero, bell pepper, carrot, garlic, onion

Gonna hang out and sit for roughly 3 weeks. 

poster

I did a few more batches in the last month or so and everything has been great so far, but want to try something slightly new too me with my last batch of home grown peppers. How can I get some smoke flavor? Cold smoke the peppers first? I was going to hot smoke, but figure I might kill all the good bacteria? has anyone done anything like this?

lkapigian

poster said:

I did a few more batches in the last month or so and everything has been great so far, but want to try something slightly new too me with my last batch of home grown peppers. How can I get some smoke flavor? Cold smoke the peppers first? I was going to hot smoke, but figure I might kill all the good bacteria? has anyone done anything like this?

I've done cold smoke with not much effect, as long as you have fresh peppers with the smoked one's there should be enough good bacteria on the fresh to populate

poster

hmmm, maybe i'll save some hassle and just give a shot of liquid smoke in the end

lkapigian

@poster you could, but I think the complexity of the ferment doesn't need it ( though I tried) in a cooked/blended sauce would be awesome

Going to make a small batch blend with these Scorpions gifted to me 

poster

ya, maybe ill just try a drop or 2 in a small bottle to see. I just started this concoction with pineapple, mango,garlic, onion,habenero,thai chilis,scoth bonnet, and fire cracker peppers

alaskanassasin

Ooooo ^^^^^

Eoin

Xanthan gum is new to me. How much to use? Does it just work cold?

alaskanassasin

A little goes a long way! Never tried using it cold maybe someone can chime in on that

lkapigian

Eoin said:

Xanthan gum is new to me. How much to use? Does it just work cold?

Works cold and a little goes a very long way.....a large full blender of brine I start with 1 tbs...