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OT- Lacto Fermentation Fun- Peppers and Sriracha

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lkapigian
lkapigian Posts: 10,759
in Off Topic
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 


Visalia, Ca @lkapigian
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  • jabam
    jabam Posts: 1,829
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    I want some of that!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • The_Stache
    The_Stache Posts: 1,153
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    I'd love to see a bit more detailed "recipe" for this process.  The results look OUTSTANDING!!
    Kirkland, TN
    2 LBGE, 1 MM


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  • lkapigian
    lkapigian Posts: 10,759
    edited January 2018
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    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 
    Visalia, Ca @lkapigian
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  • The_Stache
    The_Stache Posts: 1,153
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    Thanks!
    Kirkland, TN
    2 LBGE, 1 MM


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  • lkapigian
    lkapigian Posts: 10,759
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    The_Stache said:
    Thanks!
    Its a fun easy kitchen hobby , I usually have a few ferments going @ a time
    Visalia, Ca @lkapigian
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    in to try this

    what is the purpose of the xantan gum? is it req'd?
    Boom
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  • HeavyG
    HeavyG Posts: 10,344
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    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.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • lkapigian
    lkapigian Posts: 10,759
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    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 
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 32,740
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    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lkapigian
    lkapigian Posts: 10,759
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    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
    Visalia, Ca @lkapigian
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  • 20stone
    20stone Posts: 1,961
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    That is a great looking fermentofest.  I have my sauerkraut game working, and you are motivating me to throw more stuff in the jar
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lkapigian
    lkapigian Posts: 10,759
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    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
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 10,759
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    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



    Visalia, Ca @lkapigian
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  • 20stone
    20stone Posts: 1,961
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    Killerrrrrrrr
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • lkapigian
    lkapigian Posts: 10,759
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    20stone said:
    Killerrrrrrrr
    Thanks @20stone started some green beans and carrots today 
    Visalia, Ca @lkapigian
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Sonofabitch 
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  • blind99
    blind99 Posts: 4,971
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    Nice! What do you do with the leftover pulp?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • lkapigian
    lkapigian Posts: 10,759
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    blind99 said:
    Nice! What do you do with the leftover pulp?
    Thanks @blind99 , it goes to compost , some mix it in the sauce
    Visalia, Ca @lkapigian
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  • blind99
    blind99 Posts: 4,971
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    I wonder how it would taste mixed in with bread dough
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • lkapigian
    lkapigian Posts: 10,759
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    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
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 10,759
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    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


    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 10,759
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    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


    Visalia, Ca @lkapigian
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  • gdenby
    gdenby Posts: 6,239
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    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?
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  • Hoster05
    Hoster05 Posts: 312
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    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?
    Mankato, MN - LBGE
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  • lkapigian
    lkapigian Posts: 10,759
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    @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 
    Visalia, Ca @lkapigian
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  • Hoster05
    Hoster05 Posts: 312
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    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?
    Mankato, MN - LBGE
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  • lkapigian
    lkapigian Posts: 10,759
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    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 
    Visalia, Ca @lkapigian
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  • baychilla
    baychilla Posts: 387
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    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?"  
    Near San Francisco in California
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  • lkapigian
    lkapigian Posts: 10,759
    edited July 2018
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    @baychilla weigh the water ( filtered ) 2% of the water weight , can go as high as 3
    Visalia, Ca @lkapigian
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  • baychilla
    baychilla Posts: 387
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    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?
    Near San Francisco in California
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