Sizzle Lips
Extreme Member
Have to get some new ferments into rotation...I have been processing a few and will post those soon...waiting on labels and stuff.
This ferment I shall call Berry Bomb.....It consists of just a few ingredients until its time to process.
1 pound mixed superhots...frozen
4.4 pounds of mixed frozen berries.....
Blackberries
Blueberries
Raspberries
Thats it until it comes time to cook in a 100 days.....all my ferments go 100 or more days....I find that the happy zone.
I really like the way that these cutting edge culture work.....once the jars warm up from the frozen ingredients they take off ....and can take of rather quick.
I shredded up the peppers and banged and bruised up the berries.
I use a brine made of 3 tblsp sea salt and two cups filtered water.....I always want my ferments under a brine.....no probs...no mold.....no kham yeast.
I place a layer of cheesecloth...food grade mesh and ceramic weights to hold stuff down....may be over kill but never had a problem...ever.
Will be back in a day or so to show the progress of this ferment.......hope this works out.....might make for a nice sweet heat sauce....maybe even a dessert sauce.
This ferment I shall call Berry Bomb.....It consists of just a few ingredients until its time to process.
1 pound mixed superhots...frozen
4.4 pounds of mixed frozen berries.....
Blackberries
Blueberries
Raspberries
Thats it until it comes time to cook in a 100 days.....all my ferments go 100 or more days....I find that the happy zone.
I really like the way that these cutting edge culture work.....once the jars warm up from the frozen ingredients they take off ....and can take of rather quick.
I shredded up the peppers and banged and bruised up the berries.
I use a brine made of 3 tblsp sea salt and two cups filtered water.....I always want my ferments under a brine.....no probs...no mold.....no kham yeast.
I place a layer of cheesecloth...food grade mesh and ceramic weights to hold stuff down....may be over kill but never had a problem...ever.
Will be back in a day or so to show the progress of this ferment.......hope this works out.....might make for a nice sweet heat sauce....maybe even a dessert sauce.