Recent content by Stemwinder

Yeah, I had a feeling the oils would be a problem.  

I've been thinking about making a Thai-style fermented hot sauce.  Can I add coconut milk in with the peppers and garlic?  I know there isn't any dairy in coconut milk, but it's pretty thick stuff with a lot of saturated fat so I'm not sure what it will do to the ferment.  

Yes, sir.  Here is a link to the Pickl-it site.  My mother bought us a few for Christmas a couple of years ago.  http://www.pickl-it.com/products/   I have lived in Muncie for 6 years. I love the low cost of living but there isn't much to do here.  

Well, crap.  I don't have any room in my fridge but they are now fermenting in my basement (where it remains pretty cool).  I'll keep my fingers crossed and I'll know better next time.  Thanks for the help!

Hey friends, it's been a long time since my last post but I'm back!!!  Last year I grew a ton of peppers from seeds I bought from AjiJoe.  I needed to make some room in my deep freezer so today I made three mashes for fermentation.  I used hickory smoke on the garlic and red & green peppers (the...

Very interesting.  I love surprises.  I'll be sure to keep those peppers you mentioned in mind when I place my next order.  I really couldn't be happier with my pepper patch.  I'm going to smoke these purple hybrids and then start a fermentation.  Thanks for the info, AjiJoe.  

Could it be a Black Scorpion Tongue?   ....   Or some kind of Scotch Bonnet?

I haven't heard of purple UFO.... I'll have to look 'em up.   I wasn't implying anything about AjiJoe.  No doubt he is a huge asset to this forum (and our gardens).  A couple of years ago I ordered a TON of seeds from him. I was going to grow them last year but my dad died and I got sidetracked...

This sure doesn't look like a chocolate habanero.  The pods are shaped differently and have matured from bright green to dark purple (almost black).  It's very spicy.  Here they are next to a sweet choc cherry...   And on the plant (on right)...   Any thoughts on what it might be?  Is it...

I tried to make a "map" of my pepper patch, but I've still managed to mis-identify a couple of plants. 

So, this might be the final blow to this thread.  Here is a picture of the "chocolate habanero hybrid" peppers (top right) that I harvested from my pepper patch.  I'm starting to have serious doubts that they are, in fact, akin to the choc hab.  These seeds came from Aji Joe a couple of years...

I wasn't going to use a ton of sweet potato.  I just thought the sugars therein would help the whey kickstart the fermentation process.  I look forward to hearing what others have to say re: ginger.  I have a tendency to add garlic to everything but I don't mind leaving it out.   I might have to...

Thanks for the advice.  I couldn't find a decent recipe so I was just pulling ingredients out of my ass.  Your suggestions have surely saved me from disaster.  I'll skip the pickling in lime juice... LOL    But I'd still like to ferment it.  

I'm getting ready to make a hot sauce so I decided to start a thread.  I'll post my thoughts, ingredients, pictures and a review as I go along.  Feel free to offer advice and feedback.  You've helped me learn so many new things and avoid several disasters in the past.  :P I'm going to start by...

Hello, I'm in Indiana, too.  I live near Muncie.  Good to see another Hoosier here.