Getting this year’s batch started, will check in in about three or four weeks.
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Deets??
Half jalapeños in a 3% salt for pickled pepper poppers and a mix of habanero, scotch bonnets, ghost and carolina reapers for the hot sauce. Same salt ratio.
What’s with the syringes on top are you giving them a drip feed of some super secret syrum?? Woah is the word syrum related to syringe? BRB googling stuff
Edit: Nvm I just spelled it wrong
For those of us not well versed in fermentation, can you explain the syringey things (technical term) at the top of the jars?
I believe its an airlock. As the contents ferments, gasses build up. The airlock allows excess gasses out, but doesnt allow anything in
Exactly.
A one way valve that lets the carbon dioxide byproduct of the fermentation push the oxygen out.
I blended a 7 day ferment in 2.5% brine of sweet red, habanero, red onion and garlic (the peppers were from our garden) with the juice of one lime today and then strained and bottled it, and it is excellent. I’ve done longer ferments in the past but I think I prefer them greener. The hab/scotch bonnet/ghost/reaper sauce sounds like its gonna be hot as hell. Scotch bonnets are my favorite peppers to work with, and while no-one round bout these parts sells starts, I successfully got peppers from seed this year for the first time so I think I’ll try to grow a batch next season. I’m also drying the lees – they go great on pizza.
I grind the solids after drying them and use it mostly in barbecue rubs but wherever it need a funky/spicy seasoning.
Using the lees is interesting, and I’ve never thought about it. You ever keep your fermentation liquid to use as a condiment? Obviously, I use some to blend in with the peppers to make hot sauce, but usually I end up with extra, and there’s plenty of flavor in it.
It’s basically the same as Hawaiian chili pepper water or Puerto Rican pique.
Ooh I used to have a Carolina reaper bush! I made a fermented hot sauce and also dried reaper flakes:
ingredients
Getting started
A few weeks later
plant
flakes
edit: I think the raw ingredients picture was from a different batch than the fermenting bottles there, sorry
Do you just dry and grind for the flakes?
I baked them in the oven until they looked dry and then ran them through a food processor, but they were still too sticky to use the way I was expecting. It needs something else… maybe just added corn starch or an actual food dehydrator, but I didn’t figure it out before moving to a place with no garden. Also, it made the kitchen uninhabitable for normies while it was cooking.
Sorry… are those dentures in the last jar?
(Joking! Joking!… though kinda does look that way.)
What’s the added stuff besides the amazing peppers?
Ziplock bags with water to keep the peppers under the brine.
so what do u do? add salt. soak. then eat?
doesn’t it go bad? do u need vinegar?
It’s a lacto-fermentation.
Basically the 3% salt keeps the nasty bacteria away until the lacto guys bring the ph down to about 4ish and you create your own vinegar in a similar process to making sourdough.
You might want to look into Puerto Rican Pique.
