OT- Lacto Fermentation Fun- Peppers and Sriracha

GATraveller

According to Amazon tracking my crock will be here Monday! Can't wait. 

lkapigian

GATraveller said:

According to Amazon tracking my crock will be here Monday! Can't wait. 

Awesome.....Tip on the Crocs, the weights are very porous and when stored not in use they will get moldy, they clean up easy but dont be surprised if you pull the weights out of the croc and they look funky


Post pictures, you will enjoy it!!

GATraveller

lkapigian said:

GATraveller said:

According to Amazon tracking my crock will be here Monday! Can't wait. 

Awesome.....Tip on the Crocs, the weights are very porous and when stored not in use they will get moldy, they clean up easy but dont be surprised if you pull the weights out of the croc and they look funky


Post pictures, you will enjoy it!!

Thanks for the heads up. 

fence0407

Threw this first attempt together this afternoon. Combo of jalapeno, serrano, cayenne and chipotle peppers with garlic and onion. I normally do refrigerator type hot sauces, so fermenting is entirely new to me. We shall see!

lkapigian

fence0407 said:

Threw this first attempt together this afternoon. Combo of jalapeno, serrano, cayenne and chipotle peppers with garlic and onion. I normally do refrigerator type hot sauces, so fermenting is entirely new to me. We shall see!

It will be tasty, give that lid a burp everyday if there is no vent on it 

Just bottled a batch of green, letting my red go a little longer , mainly because I'm to lazy today

fence0407

lkapigian said:

fence0407 said:

Threw this first attempt together this afternoon. Combo of jalapeno, serrano, cayenne and chipotle peppers with garlic and onion. I normally do refrigerator type hot sauces, so fermenting is entirely new to me. We shall see!

It will be tasty, give that lid a burp everyday if there is no vent on it 

Just bottled a batch of green, letting my red go a little longer , mainly because I'm to lazy today

Nice! I do plan on burping it daily. All peppers came from my garden except for the one chipotle. 

lkapigian

Pepper Mash ready for the dehydrator ....dont toss this stuff 

buzd504

lkapigian said:

Pepper Mash ready for the dehydrator ....dont toss this stuff 

I don't remember if I posted it or not, but I kept the tomato skins after I canned 30lbs of tomatoes and put them in the dehydrator and then the food processor and made tomato dust.  Came out really good.

I also took your advice to do granulated garlic and that is amazing.  I won't go back now.

lkapigian

@buzd504   I'm sure the tomato skins were great, I just did my first tomato Powder and boy is that concentrated, a great addition for sure

Glad you liked the garlic , much better than store bought , onion as well

SciAggie

Another batch of hot sauce done. The large jar is 1/2 gallon. Maybe this will last a while. 

lkapigian

SciAggie said:

Another batch of hot sauce done. The large jar is 1/2 gallon. Maybe this will last a while. 

Woot Woot......no, it won't last.....love the color !!

GATraveller

Crock came today! Let the fun begin. 

The Cen-Tex Smoker

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

lkapigian

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

buzd504

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

Also, I could be wrong, but I think many (most?) commercial sauces are not actually fermented.

lkapigian

buzd504 said:

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

Also, I could be wrong, but I think many (most?) commercial sauces are not actually fermented.

Very few, Tabasco is ...red rooster sriracha is ( I think )

The Cen-Tex Smoker

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

I don’t want to kill the ferment for me but was just wondering if I bottled some of this up and sent to friends and family, will the active ferment make a grenade out of the bottle? 

fence0407

Upgraded my cap to an airlock. When should I expect to see action?

lkapigian

The Cen-Tex Smoker said:

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

I don’t want to kill the ferment for me but was just wondering if I bottled some of this up and sent to friends and family, will the active ferment make a grenade out of the bottle? 

Well, I sent some to a couple people here and Leaked out the bottle....but I had them vacuumed sealed , but in winter had no issues .....the ferment will slow no matter, so if it’s a one ferment that you bottle it would be fine , I’ve had none grenade ( yet ) 

The Cen-Tex Smoker

lkapigian said:

The Cen-Tex Smoker said:

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

I don’t want to kill the ferment for me but was just wondering if I bottled some of this up and sent to friends and family, will the active ferment make a grenade out of the bottle? 

Well, I sent some to a couple people here and Leaked out the bottle....but I had them vacuumed sealed , but in winter had no issues .....the ferment will slow no matter, so if it’s a one ferment that you bottle it would be fine , I’ve had none grenade ( yet ) 

Got it. Thanks! 

lkapigian

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

fence0407

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

fishlessman

The Cen-Tex Smoker said:

lkapigian said:

The Cen-Tex Smoker said:

Question for the group- it’s my understanding that the ferment will continue in the bottle (slower in the fridge but faster if left out). If you were going to bottle some of these up to hold as a shelf stable sauce would you need to cook it to kill the ferment before sealing up in a glass bottle? Is that how commercial sauces are able to bottle these fermented sauces?

or does the ferment eventually run its course (use up all the food in that batch and stop producing co2)?

"The Cen-Tex Smoker" no need to cook it, your PH will be very low, last batch this weekend was 3.5, I just go straight into squeeze bottles , sterilization is good, but not like canning for sure

as far as the fridge, it will keep fermenting just slower , I don’t want to kill the bacteria at all, you really want to watch your blender temp for this reason

this stuff does not last long, and is very shelf stable

I don’t want to kill the ferment for me but was just wondering if I bottled some of this up and sent to friends and family, will the active ferment make a grenade out of the bottle? 

i only fridge the open bottle to get it off the table. i have a few unopened bottles left out that may be 3 years old, only problem i see is that it darkens. it will not explode

Legume

But what if I wanted to grenade one?  Asking for a friend.

The Cen-Tex Smoker

Legume said:

But what if I wanted to grenade one?  Asking for a friend.

add a little dextrose and seal her up tight.

lkapigian

fence0407 said:

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

@fence0407 so long as you are 2% on the low end you are good, I go a little higher on Pickles but usually 2% 

fence0407

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

@fence0407 so long as you are 2% on the low end you are good, I go a little higher on Pickles but usually 2% 

This jar has 2 cups filtered water with 2 tablespoons of kosher salt 🤔

lkapigian

fence0407 said:

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

@fence0407 so long as you are 2% on the low end you are good, I go a little higher on Pickles but usually 2% 

This jar has 2 cups filtered water with 2 tablespoons of kosher salt 🤔

That's about 7.5 %, a little heavy but should be fine....Scales are cheap but really help ....your salt may vary but you have roughly 479 grams water so you need around 10 grams salt, you have roughly 36 grams 

fence0407

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

@fence0407 so long as you are 2% on the low end you are good, I go a little higher on Pickles but usually 2% 

This jar has 2 cups filtered water with 2 tablespoons of kosher salt 🤔

That's about 7.5 %, a little heavy but should be fine....Scales are cheap but really help ....your salt may vary but you have roughly 479 grams water so you need around 10 grams salt, you have roughly 36 grams 

Thank you! I first started with 1 1/4 teaspoon per cup of water. Read somewhere else I needed one tablespoon per cup of water so I upped it. I will keep your measurements on hand. 

fence0407

fence0407 said:

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

lkapigian said:

fence0407 said:

Upgraded my cap to an airlock. When should I expect to see action?

Variables  , sometimes right away, some after a few days ...id you add a little dextrose on veggies with low sugar it speeds it up....sometimes it's hardly noticeable sometimes crazy rapid 

Awesome, thanks! I hope I got the salt to water ratio correct. 

@fence0407 so long as you are 2% on the low end you are good, I go a little higher on Pickles but usually 2% 

This jar has 2 cups filtered water with 2 tablespoons of kosher salt 🤔

That's about 7.5 %, a little heavy but should be fine....Scales are cheap but really help ....your salt may vary but you have roughly 479 grams water so you need around 10 grams salt, you have roughly 36 grams 

Thank you! I first started with 1 1/4 teaspoon per cup of water. Read somewhere else I needed one tablespoon per cup of water so I upped it. I will keep your measurements on hand. 

Will I need to dilute my brine when blending the final product? Obviously I don't want it to be too salty and since I added 26 more grams than is needed I'm afraid it will be too salty. Thoughts?

On a good note, I did start to see some bubbling in the airlock!