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Carolina Reaper Peppers - Pickling?
Comments
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Dyal_SC said:@lkapigian , it’s getting happy, cloudy and with plenty of bubbling activity. Looking fwd to the end of the 3 week wait. The “burps” are smelling nice. Lol. Thx again. Will report back in 2.5 weeks.Visalia, Ca @lkapigian
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The pepper medley has been fermenting for about 2 weeks and 2 days. Tasted the brine earlier and it was “HOLY SHIIIIIIIIIIIZZZZNNNIIITTT” hot!!! Thinking the 30 reapers were a little much. Lol. Flavor was good though. The Xanthan Gum is supposed to arrive tonight, so I’m gonna go ahead and whip up a batch and see what I got. Hoping once I blend up the fermented carrots, onions, sweet peppers, garlic, etc and mix it all together, the heat might mellow out a little. Stay tuned.
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Awesome @Dyal_SC it will mellow...id resist and go 3 full weeks....Visalia, Ca @lkapigian
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lkapigian said:Awesome @Dyal_SC it will mellow...id resist and go 3 full weeks....
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You are going to love it when it's done...the brine will be hotter than the final product I have foundVisalia, Ca @lkapigian
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Aww yeah... good stuff. Ended up adding in a good bit of rice vinegar (the whole bottle) because I thickened it a little too much with the Xanthan Gum. But the added vinegar made it even tastier in my opinion. Worked well! Been busy so didn’t get any better pix than this. Lol
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Awesome @Dyal_SC....yup, dont take much gum , Tbs or 2 per full blenderVisalia, Ca @lkapigian
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Dyal_SC said:Visalia, Ca @lkapigian
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Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!
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