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I got a pumpkin in a CSA box. . decided to sauce it.  Peeled, seeded then 7 days in the crock with some kimchi juice.  Added 6 peach ghosts.  Pressure cooked for about 15 minutes.  Added a cup of vinegar.  It's damn good like this but I think I'm going to carribean-ize it and add some tamarind...

I've been meaning to reuse my food-milled mash and my hot sauce making time finally collided with my jerky making time    

Fiery Ferments   worth a read? my Dad has a copy he said he'd lend me    

curious what if any dry spices you add for recipes?  I never really consider them in my sauces but an Indian co worker shared some the sauce he was eating the other day and it had some great flavors, probably from cumin, maybe mustard, etc.  Have you experimented with dry spices?  When did you...

You know how some sauces would be described as "creeping"?  I just made one with about 8 peach ghosts into a half gallon of mash.  It was fermented for a month.  I cooked it post ferment.  It doesn't reach peak hotness in your mouth until about a minute later.  I'm curious if through your...

I happened to make some beet/roasted garlic soup for dinner. . and a cup of that ended up with the mash before bottling  

Ok last Christmas I scoured the forums and didn't really come up with a good cost effective solution.  I also spent a considerable amount of time web searching for good packaging.  I never did find a place that had a perfect box which I figure would be 2 1/4" x 7 3/4".  In the end I was about to...

should have got them a long time ago . .   

Ok so for about 4 years I've been making some fermented jalapeno and habanero based sauces with what I grow.  Plus onions, garlic, fruit, what have you . . now I just got a big batch of reapers, ghosts and scorpions. . . my goal is not to make 45-minute burn sauce  . . what do I do with these...

I have a bunch of green habs and ghost peppers . . hate to waste em so I was going to sauce them . . was thinking I'd roast them to get some flavor and then ferment. . thoughts?

Hi all, I'm just getting started indoors (I usually always grow out, but I'm getting antsy this winter).  I don't have much room and I am thinking right now about just a small grow container with 4 CFLs and using coco coir.  Any suggestions on a hardy, small compact variety to start with?  I...

here are my notes for the two batches. . . garden mix is everything i grow in the garden through out the year. . I throw in freezer bags. . at the end of the season it all gets mashed and fermented.   9/28/16 - habs & Meyer lemon 385 g habs 532 meyer lemon (3 lemons quartered peel on) Half an...

Any good suggestions for 1 woozy shipping?  Sorry I'm sure there is a post about this but couldn't find a good one.  I say one suggestion of a 3x3x6 box but seems like woozys are closer to 7" long. .    I'm not doing a ton of volume, less than 100

I'm recycling some bottles. . . anyone know of a bottle brush that fits in woozys?  Or any other cleaning methods? There is some crud that soaking is not taking off.  Thanks!  

Mostly poblano and jalpeno.  A water & Reisling salt brine.  Added some daikon and cabbage to help kick start ferment and some garlic for flavor.  Post process I simmered the mash to get the flesh soft.  Then medium food mill.  Then 3 cups of 4% vinegar to the 9 cups of cooked mash.  Then added...

Found this handy guide.  Applies to fermenting peppers as well!  http://www.culturesforhealth.com/fermented-vegetables-troubleshooting-guide

I was thinking about this munching on some fermented jalapeno slices today . . how do you take the fermented veggies and make sauce? Do you cook them to soften? Because I fear right now a food mill would not get much out. Just use the juice from the ferment? What are some examples of recipes...

I've done a lot of vegetable fermenting, but this is my first mash with the intent of making hot sauce.  Jalpenos and garlic.  The other is just straight habs.  Both in reisling with about 6-7% salt by pepper weight.