Recent content by Friday

Wow after reading your first post it occurred to me that fermenting a pepper mash doesn't actually require the addition of water. For some reason I've always purree'd peppers and poured salt water brine over them when bottling it. I thought if air contacted the mash it could aid bacteria growth...

When I burp the jars the mash falls back down, so that's not necessarily right if gas is being released. Regardless, we are all supposed to be using weights anyway. Sent from my SM-G920V using Tapatalk

I believe the "cheesecloth" usage is recommended only at the beginning of a fermentation when gases are most active, so if you not using an airlock you don't have to burp it 3 times a day. I'm considering trying to use a cloth or something myself because sometimes I come home and find them so...

I think I may try planting some of the seeds from these. I'm really intrigued by the orange ones. They are like habaneros, but can reasonable be eaten raw. Sent from my SM-G920V using Tapatalk

Well he bought seeds for these so I figured they were common pepper types Sent from my SM-G920V using Tapatalk

I picked an assortment of hot peppers from my stepdads garden, and he doesn't remember what these are. The wrinkled red ones look similar to Carolina reapers, but I ate some of the flesh and the heat level is lower than his trinidad scorpions I also tasted. The little orange ones look like...

  Ginger sounds like a good flavor to include. Beets would be interesting lol.    Your actually the first person not to suggest fruit. 

Thanks for all of the responses. It seems like fruit is much more popular than vegetables! 

    Each one will have a different target flavor, that's the reason I'm asking about this. Fruit is a great idea, I haven't considered trying that yet. Does it come out tasting like the fruit? Is it sweet?

Add spices an herbs to this list too!

I need some ideas for vegetables/ingredients to try in my hot sauce ferments. Each month I'm bottling a new ferment and trying to do something different for each. I've exhausted the different pepper varieties available in my grocery store produce sections, and now I want to try different...

  Well of course, but I can try to understand it

  Oh that makes sense because it is a bright green. Mine darkened considerably after about a week. The vinegar adds a lot of this flavor, but the first time I used it, it seemed to mellow out a lot after a few days. I'm thinking with the citric/ascorbic acids it might hold it's punch longer.  ...

  Yeah I understand. Ascorbic acid is primarily, (if not exclusively?) used as a preservative. But since it's the only acidic ingredient in green Tabasco other than vinegar, I'm interested in using it to see if it produces the flavor I'm trying to recreate.   It sounds like I should just use...

  Is that all it takes though? 1/4 tsp?