These are relatively similar ferments to what I've done before, but added a few new twists, and will be doing something different at the end to compare results. I've never done mango and pineapple together and have never used scorpion peppers.
Ingredients:
2 half gallon mason jars with approximately the following ingredients (all listed per jar):
200 g peppers (mostly older red/orange habs (from 2013 harvest), 1 trinidad yellow scorpion (from this year), and two red something super hot (can't remember what variety - i know, I'm a bad pepper guy), all deseeded)
Some mango, probably equivalent of 1.5 mangoes
Some pineapple, probably equivalent of .5 pineapple
3 carrots, food processor shred
2 yellow/orange bell pepper, chopped
1 head garlic, smashed
1 sweet yellow onion, food processor
1 T shredded ginger
Place into a half gallon jar, poured over brine of 5% (1 L water + 51g salt).
The fun and difference will come at the end when I am considering a few options.
1) Keep one standard with no changes.
2) Mix dry mustard powder into one to try to recreate an authentic Caribbean mustard style hab sauce (Bajan style).
3) Mix prepared (wet) mustard into one (or half of one) to recreate an authentic Caribbean mustard style hab sauce (Bajan style).
Regardless, I'm looking forward to the final product(s)!
That may or may not be a Lifetime movie in the background.
Next time, I might get crazy and try using some fresh turmeric root in the ferment, although I have no clue where I'll find that.
Ingredients:
2 half gallon mason jars with approximately the following ingredients (all listed per jar):
200 g peppers (mostly older red/orange habs (from 2013 harvest), 1 trinidad yellow scorpion (from this year), and two red something super hot (can't remember what variety - i know, I'm a bad pepper guy), all deseeded)
Some mango, probably equivalent of 1.5 mangoes
Some pineapple, probably equivalent of .5 pineapple
3 carrots, food processor shred
2 yellow/orange bell pepper, chopped
1 head garlic, smashed
1 sweet yellow onion, food processor
1 T shredded ginger
Place into a half gallon jar, poured over brine of 5% (1 L water + 51g salt).
The fun and difference will come at the end when I am considering a few options.
1) Keep one standard with no changes.
2) Mix dry mustard powder into one to try to recreate an authentic Caribbean mustard style hab sauce (Bajan style).
3) Mix prepared (wet) mustard into one (or half of one) to recreate an authentic Caribbean mustard style hab sauce (Bajan style).
Regardless, I'm looking forward to the final product(s)!
That may or may not be a Lifetime movie in the background.
Next time, I might get crazy and try using some fresh turmeric root in the ferment, although I have no clue where I'll find that.
