fermenting Buddy's Ferments - 2016 Season Has Started

[buddy]

Here they are . . . not sure how they will end up, but it looks like they are all off to a good start:
 

 

 

 

 

 

 

 

[kjwalker]

Yea cool.  I think my mistake has been to put the brine in first to cover the pepper mash, then I try and build the cabbage ceiling.  Perhaps doing it the other way around will be easier and more effective.

 

[buddy]

Added 2 more ferments:
 
#9 Started December 19th.  (is overflowing jar). = 7 oz Orange Habanero, 9 oz Orange Bell, 16 oz Serrano, 8 oz, onion, 2 oz garlic, 8 oz raspberry (it smells way better than it currently looks):
 

 
#10 Started December 31st.  16 oz Orange Habanero, 8 oz Orange Bell, 12 oz Onion, 6 oz Garlic, 10 oz Horseradish Root, 6 oz Ginger, 8 oz Carrot:
 

 

[wayright]

Looks great T
 
Cant wait to hear how #10 turns out,,love the ingredients
 
 

Kevin

 

[Downriver]

Yeah, my guess is #9 overflowed because of the raspberries. For some reason, they're fizzers.
 
I flavored a hard cider with raspberries one time; the bubbler almost couldn't keep up! Somebeach went crazy!
 
Anyway, lookin good buddy. Keep us posted.

 

[SmokenFire]

Curious about good ole # 6.  She should be due any day now.
 
Loving the updates to this thread buddy!

 

[kjwalker]

Happy New Year Sauce!  

 

[buddy]

I ordered some woozys.  Will be processing some of these in the next week or so.
 

 

 

 

 

 

 

 

 

[SmokenFire]

I'd say those are going to be around 4 cases of woozys Buddy, maybe more.  

 

[buddy]

I'd say those are going to be around 4 cases of woozys Buddy, maybe more.  

Hope that you're right . . . I have 4 cased (48 bottles) on the way!

 

[Chili Monsta]

"WOW" Buddy...those are some great looking ferments !
I can only imagine the fragrance's you  have when they are opened, let alone when you process and bottle them.
What a way to begin the new year.....Very impressive indeed.
CM

 

[Chili Monsta]

Sorry Buddy.... I realized somewhat later, that I was remiss in my remarks for not bidding you a fond and very much deserved membership in the THP fermenting family....where if it's organic, just throw it in a jar with a little salt(and of course hot peppers)...cover for a  few weeks..and enjoy!!
Welcome aboard....!!
CM

 

[buddy]

Sorry Buddy.... I realized somewhat later, that I was remiss in my remarks for not bidding you a fond and very much deserved membership in the THP fermenting family....where if it's organic, just throw it in a jar with a little salt(and of course hot peppers)...cover for a  few weeks..and enjoy!!
Welcome aboard....!!
CM

Thanks . . . couldn't have done it without the help from the THP forum!  I appreciate all of the guidance and time that you've provided.  BTW . . . my woozys showed up today and I processing #3 as we speak.

 

[tfergy]

They all look great . . . I would love to try them!

 

[THECHRISE]

All these look great! I only have 5 jars of straight rocoto (one already done and gone). Next season, I am going to try adding all these other great ingredients!

 

[buddy]

#3 Processed:

 
#4 Processed:

 
#5 Processed (this one may be my favorite so far):

 

 

[Hops&Habas]

#3 looks tits

 

[buddy]

I've processed 8 of my 10 fermented hot sauces - thanks for looking.
 
The whole family:

 
#1 and #2:

 
#3:

 
#4 and #5:

 
#6:

 
#7:

 
#8:

 
Mystery bottle (the 1st one that I ever fermented = Jalapenos, Serranos, Habaneros, garlic, onion, carrots, etc)

 

[wayright]

Awesome pic of the family T ,, those all look amazing
 
Why only 2 bottles on #5? did you run out of woozies?
 

Kevin

 

[SmokenFire]

Looking great buddy.  How did you like them all?  What's your favorite (or top three)?  You planning to keep fermenting?  

 

[buddy]

Awesome pic of the family T ,, those all look amazing
 
Why only 2 bottles on #5? did you run out of woozies?
 

Kevin

Ran out of Thai peppers - and it may be my favorite one.