OT- Lacto Fermentation Fun- Peppers and Sriracha

northGAcock

Appreciate your sharing. A great post.....thanks 

poster

https://www.amazon.com/Wide-Mouth-Fermenting-Accurately-Sauerkraut-Probiotics/dp/B07922CM9W/ref=sr_1_26_sspa?s=kitchen&ie=UTF8&qid=1532535813&sr=1-26-spons&keywords=fermentation+lids&psc=1

I like these, cause after its done I throw on a regular lid and into the fridge

alaskanassasin

fishlessman said:

buzd504 said:

My chili peppers are starting to ripen, so I am going to try this fermentation thing.

Question - can I continue to add peppers to the fermentation as I harvest them?  And if it takes 2-3 weeks for the last pepper to ferment, will being in the brine for 4-5 weeks hurt the original peppers?

(Cayenne and Thai peppers, if it matters.  And Goat habeneros, soon)

i have so many thai peppers getting ready that i think im going to freeze them and spread out the ferments this year. the plants are huge and falling over, i put tomato cages around them last weekend

 That is what I did, I chopped them in the food processor, then vacuum sealed them in quantities that are equal to my fermentation chamber so when I open a bag I just dump them in there and were rolling.

lkapigian

poster said:

https://www.amazon.com/Wide-Mouth-Fermenting-Accurately-Sauerkraut-Probiotics/dp/B07922CM9W/ref=sr_1_26_sspa?s=kitchen&ie=UTF8&qid=1532535813&sr=1-26-spons&keywords=fermentation+lids&psc=1

I like these, cause after its done I throw on a regular lid and into the fridge

Great for small ferments, I have a couple 5 Liter Crocks then transfer to a container when done

FanOfFanboys

one week down, two more to go

the peppers are slightly changing color, a hint of orange. I kind of like the smell so far, can smell the spiciness

two more weeks! going to order the x gum and some bottles to store it in from amazon this week

tarheelmatt

I'm ready to get into some of this action!  We love sauerkraut and other items.  

buzd504

Just started mine. 

Left side, piri piri sauce with Thai birds-eye peppers from the garden, lemon, and garlic.  Right-side Hawaiian chili water with garlic, birds-eyes, and ginger.

blasting

How did I miss this thread.  Good stuff!!  Another rabbit hole, lol.

@Ikapigian Did you have any books you'd recommend that pointed you down this path?

lkapigian

blasting said:

How did I miss this thread.  Good stuff!!  Another rabbit hole, lol.

@Ikapigian Did you have any books you'd recommend that pointed you down this path?

@blasting lots of YouTube , Sandor Katz is the fermentation Guru, learned mainly you do not need a starter culture they sell on Amazon, Just non iodized salt (2-3% Brine), non chlorinated water, warmer the weather the faster the ferment, try and keep it under 75, when you are happy with the taste, in the fridge it goes

lkapigian

buzd504 said:

Just started mine. 

Left side, piri piri sauce with Thai birds-eye peppers from the garden, lemon, and garlic.  Right-side Hawaiian chili water with garlic, birds-eyes, and ginger.

looking good @buzd504

lkapigian

FanOfFanboys said:

one week down, two more to go

the peppers are slightly changing color, a hint of orange. I kind of like the smell so far, can smell the spiciness

two more weeks! going to order the x gum and some bottles to store it in from amazon this week

@FanOfFanboys I bought the Woozey's from Amazon, but found I like regular plastic squeeze bottles for my own use--

Ima_good_egg

Here’s a pic of my experiment, habanero s with garlic. I did add a bit of honey to smooth it out some. And also the addition of xanthaum gum works great!
question is, I would like to try one with added mango, would to add the fruit to the ferment, or mix in at the blender stage? I would think ferment, but I’ve never done that before. What say you?

Ima_good_egg

lkapigian

@Ima_good_egg , looks Killer!...fruit will ferment, in prison we call it Pruno!....fruit does ferment but it needs a little help to go in the direction of lactic acid and not alcohol .....ive never done it, but would think if it's just for a bit of flavor, adding it to the ferment would be fine, it will,take off quick with that sugar in there

Ima_good_egg

Ill give it a go. I do like to live dangerously.  

lkapigian

Ima_good_egg said:

Ill give it a go. I do like to live dangerously.  

 after the ferment did you add any more salt or vinegar to the blend ? 

Ima_good_egg

No I didn’t add any more salt , or any vinegar. I did add in some of the brine, some honey, probably a tbl-ish, and some xanthum gum.

lkapigian

Ima_good_egg said:

No I didn’t add any more salt , or any vinegar. I did add in some of the brine, some honey, probably a tbl-ish, and some xanthum gum.

I find myself adding a couple TBS salt 1/4 cup cider vinegar to the blender

I put the peppers in the blender several big ladles of the brine in and blend

FanOfFanboys

lkapigian said:

Ima_good_egg said:

No I didn’t add any more salt , or any vinegar. I did add in some of the brine, some honey, probably a tbl-ish, and some xanthum gum.

I find myself adding a couple TBS salt 1/4 cup cider vinegar to the blender

I put the peppers in the blender several big ladles of the brine in and blend

so do I take the entire pot a dump into blender, strain, blend again with a little vinegar, and strain once more? then add the x gum?

lkapigian

I take my ferment dump it all in the blender ( or in batches. ) add enough brine to liqiuify is say 2 par veg 1 part brine, but no rules....bkend to a mash , put in strainer and press. Take that liquid back into the blender add salt vinegar to taste and xgum

FanOfFanboys

So tomorrow will be 4 weeks. Since I have a crockpot worth I am thinking I will do half tomorrow an let the other half ferment for a few more weeks

my plan is to:
blend
strain
split in half
one half gets blended again, strained, and some vinegar and xantham gum added
other half gets blended, strained, and just some vinegar added

then whichever I like more I will do with the remaining in a few weeks

I was reading a few things online and read about people who let theirs ferment for 6 months to 2 years

anyone ever done it that long and if so, worth it?

FanOfFanboys

This is after 3 weeks. Next time I'll blend peppers prior 

CTMike

Read through this entire thread awhile back, and it struck a chord with me. My son and I are taking a basic fermentation class tonight put on by Jitti Chaithiraphant. Looking forward to it:

https://www.bostonmagazine.com/restaurants/2015/02/24/heritage-vinegar/

fishlessman

any one adding fish sauce, im assuming its after fermentation?

lkapigian

FanOfFanboys said:

So tomorrow will be 4 weeks. Since I have a crockpot worth I am thinking I will do half tomorrow an let the other half ferment for a few more weeks

my plan is to:
blend
strain
split in half
one half gets blended again, strained, and some vinegar and xantham gum added
other half gets blended, strained, and just some vinegar added

then whichever I like more I will do with the remaining in a few weeks

I was reading a few things online and read about people who let theirs ferment for 6 months to 2 years

anyone ever done it that long and if so, worth it?

@FanOfFanboys those are ready to Rock and Roll...Keep in mind they will keep fermenting in the fridge just slower..they can ferment for years, but you will love it after just a few weeks

lkapigian

fishlessman said:

any one adding fish sauce, im assuming its after fermentation?

never have, but since it is fermented I assume it could act as a starter-I would be curious to do a small batch

FanOfFanboys

Went ahead and did it today

FanOfFanboys

I needed more than 6 bottles

lkapigian

Bombdiggity @FanOfFanboys it gets better once you refrigerate it, how was the flavor ?

FanOfFanboys

Lighter color is with xanthan gum and no extra vinegar. Darker is the opposite