OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

3 week Ferment, 2% brine nothing more...sweet peppers , jalapenos onions garlic 

Also 3 weeks, Fresnos, carrots onion 



Processed added a little vinegar  and strained to get rid of skin and seed , just liquid at this point



Blended and added Xanthan Gum..pic on the plate is just to show how the gum changes the viscosity 


Awesome Stuff Thanks For Looking 

jabam

I want some of that!

The_Stache

I'd love to see a bit more detailed "recipe" for this process.  The results look OUTSTANDING!!

lkapigian

The_Stache said:

I'd love to see a bit more detailed "recipe" for this process.  The results look OUTSTANDING!!

@The_Stache to simple ..you can do this with any peppers, some make a mash, I just cut the tops off of Fresnos, I use carrots as I think it adds something, pearl onions garlic cloves...put in jar or ferment crock ( I use a crock) make a 2% salt water brine, dump brine in crock , add a weight so everything is submerged...that's it, science makes it good...3 weeks seems to be my sweet spot, I add the peppers to a blender with a couple cups of the brine , blend well and strain...blend again the strained mixture and add Xantan gum.....or you can cook the mixture down to reduce 

For the fermented peppers same steps but I just stop at 3 weeks , pet them in jars and in the fridge ...they will still ferment but much slower 

The_Stache

Thanks!

lkapigian

The_Stache said:

Thanks!

Its a fun easy kitchen hobby , I usually have a few ferments going @ a time

FanOfFanboys

in to try this

what is the purpose of the xantan gum? is it req'd?

HeavyG

FanOfFanboys said:

in to try this

what is the purpose of the xantan gum? is it req'd?

It's a thickener.

A little goes a loooong way.

lkapigian

FanOfFanboys said:

in to try this

what is the purpose of the xantan gum? is it req'd?

Xanthan is just to thicken and stabilize ..without it , it's like Tabasco in texture, with it like Rooster Sauce 

fishlessman

looks great, i need to get some of the gum, looks like it really makes it right. just food processed a batch this weekend thats been fermenting from just before tday. friend wanted some green sauce as he says its not as hot, so i did green jalapenos with some orange habaneros this ones got some heat

lkapigian

fishlessman said:

looks great, i need to get some of the gum, looks like it really makes it right. just food processed a batch this weekend thats been fermenting from just before tday. friend wanted some green sauce as he says its not as hot, so i did green jalapenos with some orange habaneros this ones got some heat

I got it on Amazon under 10 and it will last a long long time, I imagine Corn Starch might work as well

20stone

That is a great looking fermentofest.  I have my sauerkraut game working, and you are motivating me to throw more stuff in the jar

lkapigian

HeavyG said:

FanOfFanboys said:

in to try this

what is the purpose of the xantan gum? is it req'd?

It's a thickener.

A little goes a loooong way.

I learned that the first time---could harley get the sauce out of the little Woozy Bottles- Bought Squeeze Bottles this time

lkapigian

Finished off a 3 week Jalepeno Ferment...2% brine white onions and garlic


Blended and pressed the pulp


1/2 cup cider vinegar 2 TBS salt and Xanthan Gum Blend Brine until thick,



Bottle and enjoy....nothing like Fermented Hot Sauce

20stone

Killerrrrrrrr

lkapigian

20stone said:

Killerrrrrrrr

Thanks @20stone started some green beans and carrots today 

GrillSgt

Sonofabitch 

blind99

Nice! What do you do with the leftover pulp?

lkapigian

blind99 said:

Nice! What do you do with the leftover pulp?

Thanks @blind99 , it goes to compost , some mix it in the sauce

blind99

I wonder how it would taste mixed in with bread dough

lkapigian

blind99 said:

I wonder how it would taste mixed in with bread dough

Great idea...next batch....i did use my brine to start my sourdough starter

lkapigian

Going straight up Habenoro this time...off for a 3 week nap


With onions and garlic to get the ferment going 


Weighted down 2% solution and off to bed

lkapigian

3 weeks later, color just as bright...blended with the brine, pressed the pulp added salt cider vinegar and Xanthan Gum as usual.....the heat is mild upfront then comes on but not overpowering

gdenby

Fine product. Looks ready for prime time. When you say "not overpowering," does that mean either/both doesn't wipe out all other flavors and makes the eater sweat bullets?

Hoster05

Have you fermented the veggies then cut them and used them as toppings for a burger, chicken sandwich or anything like that prior to blending for a hot sauce?

lkapigian

@gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 

Hoster05

lkapigian said:

@gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 

Awesome!! How long do the veggies and hot sauce last?  I’m assuming they get eaten up quickly.  How do you store?

lkapigian

Hoster05 said:

lkapigian said:

@gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 

Awesome!! How long do the veggies and hot sauce last?  I’m assuming they get eaten up quickly.  How do you store?

@Hoster05 , goes quick but because the Ph is low, a year in the fridge would be easy...i use the Xanthan Gum to thicken and stabilize 

baychilla

lkapigian said:

3 week Ferment, 2% brine nothing more...sweet peppers , jalapenos onions garlic 

Also 3 weeks, Fresnos, carrots onion 



Processed added a little vinegar  and strained to get rid of skin and seed , just liquid at this point



Blended and added Xanthan Gum..pic on the plate is just to show how the gum changes the viscosity 


Awesome Stuff Thanks For Looking 

That looks good.  A 2% brine is "the ingredients weigh X so the salt content shall be 2% of X?"  

lkapigian

@baychilla weigh the water ( filtered ) 2% of the water weight , can go as high as 3

baychilla

lkapigian said:

@baychilla weigh the water ( filtered ) 2% of the water weight , can go as high as 3

So weigh container
Toss item in and fill with water to cover
Remove item
Weigh container with water and subtract container weight
Figure the resulting amount is water 
Calculate 2% of that - then add/brine overnight?