thanks to Dookie I’m fermenting a bunch of cayenne peppers
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thanks to Dookie I’m fermenting a bunch of cayenne peppers
https://uploads.tapatalk-cdn.com/202...a62aad67f2.jpg
Timely update. Hot peppers are starting to overwhelm the kitchen, gonna be fermenting a bunch shortly.
these Thai peppers have been fermenting for a year
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and now they’re hot sauce
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That's looks like it should be covered under the nuclear non-proliferation treaty as it could probably power our sun for a billion years.
it’s still bubbling
I’m going to let it sit more
Chernobyl!
That’s what your asshole will feel like during the morning after dumpQuote:
Originally Posted by riser4
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If he lets you.Quote:
Originally Posted by irul&ublo
Hey intestinal parasites, get ready to party! Gonna need some probiotics after that purge.
it’s quite hot
Wait, you still have active fermentation and bubbling after a year? What kind of brine are you using??Quote:
Originally Posted by ~mikey b
just a 4% salt water brine
Damn, that's a long time for the stuff to still be fermenting. With a 3 or 3.5% brine I stop seeing bubbling after 3 weeks max...Quote:
Originally Posted by ~mikey b
Damn, that's a long time for the stuff to still be fermenting. With a 3 or 3.5% brine I stop seeing bubbling after 3 weeks max...Quote:
Originally Posted by ~mikey b
I hadn’t opened this until I blended it and still had some bubbles going
after I blended it and let it sit a few hours I opened it up and it was getting foamy again
you never let anything go more than a month?Quote:
Originally Posted by Boissal
a month is minimum
flavours render over time
I let things sit for a couple months at least, just not seeing any activity after 3 weeks in general. I'm sure fermentation is still ongoing, just much slower without detectable bubbling.Quote:
Originally Posted by ~mikey b
Just getting turned on to homemade hot sauces in this thread and inspired to try it out. Is there a typo in this post? Did you mean "a month is maximum?"Quote:
Originally Posted by ~mikey b
Green beans, cucumbers and sauerkraut. Also fermenting some jalapeño, Serrano, carrots and garlic for hot sauce.
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typo - correctedQuote:
Originally Posted by dan_pdx
missing a question mark
I think a month is good but I usually go longer
going to blend these today
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First hard frost a couple days ago, took all the peppers inside. A bunch went in these:
Attachment 503366
The base is mostly buena mulatas (little purple guys, about as spicy as a cayenne) and sugar rush peach (habanero-like) for the heat and habanadas (non-fiery habaneros, super fruity) + rezha macedonian peppers (weird looking striped things) for the sweets.
Pineapple, mango, blood orange, and chipotles added for flavoring. Vigorous bubbling on day 3 with a 3.5% brine. Will report in a couple of months.
that looks great!
fkna that's coolQuote:
Originally Posted by ~mikey b
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it was easy and it was impromptu - the hippy market has 1/2 off bins of fruit and veg that are getting a little old - everything came from there - got home and fired up the grill to roast it all - tomatoes all ended up in a skillet to preserve the juices - I let everything cool, then jarred it up with the salt - didn’t need to add water - we’ll see how it goes