fermenting OK second ferment attempt

[Jeff K]

Well round two went better. Well as far as ferment and no mold.
I did 12% salt
I tasted a bit of them and Wholey Crap! It is HOT. But more noticeably it will put you in a salt coma!
 
So what do I do with this salty concoction?
 
It's been fermenting for 8 weeks
 
 

 

[Jeff K]

Well due to the overwhelming input coming in, I decided to whip up a batch of habenaro Mango. It is a bit sweet for me but i think the kids will love it. Hot enough to make you pepper sweat, but sweet.
 
Only used a cup of ferment for 9 pints but it is pretty HOT.
Working on another batch of straight up hot in the morrow.
 

 

[Jeff K]

Well, the Mango is too sweet for me, but I'm not a good judge because I don't really like it anyway. I sent a sample to my Son to get a final verdict.
I did shake some smoked chicken in it last night for dinner and it was good, but I'm not a big fan of sweet sauce.

yes I do know I'm talking to myself.

 

[SmokenFire]

Well, the Mango is too sweet for me, but I'm not a good judge because I don't really like it anyway. I sent a sample to my Son to get a final verdict.
I did shake some smoked chicken in it last night for dinner and it was good, but I'm not a big fan of sweet sauce.

yes I do know I'm talking to myself.

 
 
Keep at is Jeff - your work might go unnoticed for a day or week (or month) but eventually someone (like me) will stumble through and marvel at your efforts.
 
re: Salt - my fermented mash usually tastes pretty salty once they're done; hot and sometimes really hot, but salty too.  I will then process the mash (cook, food mill, blender, etc) and will frequently make additions like honey/vinegar/lime juice/etc during the process to flavor the end product.  12% might be a little high on the salt end, but properly mixed I am sure you'll be able to use it for something.  If nothing else comes to mind you could always dry the mash out in a food dehydrator and grind it into a flavorful powder! 

 

[Pepperhead]

I prefer pineapple to any other fruit additive as (to me) it seems to compliment the heat and is a good flavor next to the fruitiness of the pepper.  Gonna try some pineapple hab sauce tomorrow.  My first attempt at a ferment went horribly wrong.  Note:  citrus is good for fresh sauce, but after a 5 month ferment tastes like metal.  Threw away pretty much my whole pepper harvest from last year.