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  1. Y

    fermenting Fermented aging

    A couple years ago I fermented fire in a bottle (reapers, scorpions, etc). It was too much so I put it in fridge and now a couple of years later I tried it and holy cow it’s good. There’s burn but it doesn’t last. Much smoother. Anybody else long age fermented hot sauce In bottles?
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    Newby first batch

    It looks pretty pulpy!
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    Newby first batch

    Now I guess I cook it down a little to thicken? How much vinegar and do I add before or after cooking? Thanks!
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    Newby first batch

    Here is the left over paste...
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    Newby first batch

    Well, I went ahead with food processor... since I did not destem I went ahead and strained with wire strainer. Added a little water and strained again.
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    Newby first batch

    Wow, lots of bot info! Thanks! Well Im getting ready to process.... has anybody used a juicer to remove all the juice from the pulp? Since I used dried peppers I did not cut the stems off. My thoughts.... pour juice off and save. Run peppers through juicer discard pulp, add initial...
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    Newby first batch

    Here you go!
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    Newby first batch

    It does smell good. Not rotten or bad and it is bubbling. Lots of co2. When I was pushing the peppers down with a spoon I noticed the liquid was thicker than water. Maybe normal? It was kind of syrupy in viscosity. Thanks!
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    Newby first batch

    Hello Folks, I have the fermenter lids on and some cabbage leaves holding it all down. It's very odorous! The liquid is getting sort of syrupy. Does that sound ok? Thanks!
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    Newby first batch

    Yes it is 1/2 gallon. I ordered fermentation lids today. I didn't know about kham yeast until today. Lol. Hopefully it won't be ruined... I followed this recipe, sort of. https://www.healingharvesthomestead.com/home/2017/2/13/make-your-own-fermented-hot-sauce-with-dried-peppers
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    Newby first batch

    I have plastic bag filled with water holding everything down!
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    Newby first batch

    Thank you!
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    Newby first batch

    Hello Folks, I have read a lot on here and elsewhere. I have my first 1/2 gallon batch started. I used dried De Arbol with some shredded carrot, garlic, and onion. I did add a few dried Ghost peppers as well. I made up the brine and added a little 1/4 cup kimchi juice. It seems to be...
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