Recent content by Tigeris

  Good questions!  I'll answer to the best of my ability, but I also recommend checking out this topic for more info on fermenting peppers!   1) Pepper ferments usually rely on lactobacillus bacteria for fermentation instead of yeasts.  The (basic) difference is that sugar+yeast=alcohol+CO2 and...

  I highly recommend it.  The flavor is a lot more pronounced at the later stages.       It changes the flavor profile when you roast the peppers.  The sauce definitely tastes less "fresh" but it develops a mellow, roasted flavor, which I love.  The whey was very active after it got started...

If you do the avocado after a ferment, they lactic acid produced during fermentation may take care of the color issue completely.

As far as avocado is concerned, I'd be careful.  There are a lot of fats in avocados and as I understand it, fats go rancid during a ferment.  As far as color is concerned, you could preserve that with a bit of acid right after cutting up the avocado.  Lemon juice or vinegar would work well.

Hey all,   It's been quite a while since I've posted, but I figured I'd share my most recent ferment.  Probably the best tasting sauce I've made so far - just a bit too runny because I overdid the brine.   I wanted to do a simple, versatile sauce with only pepper flavors which would be...

Hey all,   Two of my last three ferments have ended up molding on the top and I've had to throw them out.  I'm getting ready to do a gallon ferment to finish out the season, but am terrified that it will end up molding and I'll have jack-all to show for this season.  What advice do you all have...

Hey all, I've fermented two sauces over the past year and both had a major problem with kahm yeast (as in a quarter inch of it at the end of ferment. What can I do to prevent this from happening in the future?

  Yes, it certainty did.  Also, serious props on that Bhut, Fatalii cross.  It tasted awesome!

Charles was nice enough to give me a second group of peppers to taste.     Again, I apologize for taking the picture on a potato.  I'll get an actual camera one of these days so you guys can see how awesome these peppers looked.  You may note that I have the names written down here on what was...

About two weeks ago, Charles and I realized we lived in the same town.  He was nice enough to hook me up with some of his amazing peppers.  I enjoyed tasting them all and wrote up a quick review of the varieties he sent.     Clockwise from the top left: Trinidad Scorpion Moruga Blend X Bhut...

Well, the first time I tried to make a sauce I decided on doing a ferment.  I didn't weigh it down with cheesecloth or anything, though.  The mash floated and it developed a black film all over the top.  I ended up tossing it.   The next time I did a simple cooked sauce with a ton of citrus...

My pods finally ripened up and I was able to make a small variation batch of this sauce.  Here's the recipe I used: Two Kiwi Two Mangoes Juice of 1 Lime Juice of 1 Lemon 1 Tablespoon OJ 4 Teaspoons White Vinegar 1/3 cup water Pinch salt 1 Tablespoon Agave Nectar 3 we're gonna call 'em habaneros...

Your crosses are really interesting!  I'm still very much a newb but I'm learning a lot and it sounds like you want some help growing some of your crosses next year?  What's the etiquette for volunteering?

:mope: That's pretty fair.

Wow, that's super generous!  Thank you!