Jump to content

  •  

Photo

Fermenting Peppers 101


  • Please log in to reply
997 replies to this topic

#981 jhc

jhc

    Heating Up

  • Members
  • PipPip
  • 364 posts
  • Location:Vancouver, WA

Posted 12 April 2018 - 03:37 AM

Hello. I am new to fermenting pepper sauce, but have fermented other veggies. I have a sauce going noe with habaneros,ginger ,garlic,onion ,carrots,and lime juice. It is on its 10th day and making lots of bubbles. This is really just to try to approximate a sauce I once bought that had a hint of lime in it that was wonderful. Should I wait much longer to try it before adding lime zest a little at a time to get measurements right?

Is the sauce you're looking to replicate fermented? If so I can only guess that the company that makes it would ferment it to completion which I think would take a month minimum (though it all depends on what's in there). And then there's aging which can take weeks to years....

 

If it's not fermented and/or aged, I don't see why you couldn't stop the ferment now and add the lime zest. Of course that would beg the question of why you fermented in the first place :)

 

Just don't open the container, add lime zest, then try and continue fermentation. People do that but people also drive drunk and without seatbelts. OK the consequences aren't nearly as bad but it will increase your risk of of contaminating the ferment and there's no reason to do it.


Edited by jhc, 12 April 2018 - 03:37 AM.


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#982 Pjar

Pjar

    Mild

  • Members
  • Pip
  • 6 posts
  • Location:Florida

Posted 12 April 2018 - 05:17 AM

Thanks. I will just wait and let it do its thing. I may start a new small batch with some Other peppers just to compare the two

#983 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted 05 July 2018 - 09:11 AM

Since I don't have any tried-and-true sauce recipes, I was thinking that this year I would ferment each of my pepper varieties by themselves.

Then experiment with recipes with the already fermented peppers.

 

Is this a dumb strategy?



#984 dragonsfire

dragonsfire

    On Fire!

  • Members
  • PipPipPipPipPip
  • 7,176 posts
  • Location:Medicine Hat

Posted 05 July 2018 - 09:13 AM

Nope, good idea, can always mix once fermented.



#985 emanphoto

emanphoto

    Heating Up

  • Members
  • PipPip
  • 104 posts
  • Location:Bangkok

Posted 05 July 2018 - 09:24 AM

Only if you think you'll need to tame the heat. 

 

Since I don't have any tried-and-true sauce recipes, I was thinking that this year I would ferment each of my pepper varieties by themselves.

Then experiment with recipes with the already fermented peppers.

 

Is this a dumb strategy?

 



#986 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted 05 July 2018 - 09:30 AM

Does fermentation reduce the heat a lot?



#987 emanphoto

emanphoto

    Heating Up

  • Members
  • PipPip
  • 104 posts
  • Location:Bangkok

Posted 05 July 2018 - 09:32 AM

Not to my knowledge.  I don't know what chili varieties you're talking about so I made the assumption you might be growing some super hots or something like that.

 

Does fermentation reduce the heat a lot?

 



#988 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted 05 July 2018 - 09:43 AM

Reapers, ghost, habs, cayenne, tobasco, jalapeno, serrano.  I'm planting some new seeds today:  scorpion, 7 pot.



#989 emanphoto

emanphoto

    Heating Up

  • Members
  • PipPip
  • 104 posts
  • Location:Bangkok

Posted 05 July 2018 - 09:45 AM

Nice.  I'm jealous as I can't even get lousy bell peppers to grow here in Thailand.  Too dang hot plus spider mites.



#990 Pjar

Pjar

    Mild

  • Members
  • Pip
  • 6 posts
  • Location:Florida

Posted 05 July 2018 - 01:36 PM

Wow, that should be hot enough to hurt. Just made a batch with just tobasco peppers. Just peppers ,salt and garlic. Good taste but xanthan gum needed due to separation in bottle

#991 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted 05 July 2018 - 01:50 PM

Did you ferment the peppers?

 

I can't identify most of my pepper plants right now because the ^$^&% tags all bleached out.



#992 PtMD989

PtMD989

    Hot

  • Members
  • PipPipPip
  • 608 posts
  • Location:Thumb of MI

Posted 05 July 2018 - 02:09 PM

Does fermentation reduce the heat a lot?

My fermented sauce mellowed out a bit. Either that or my tolerance went up.


Sent from my iPhone using Tapatalk

#993 salsalady

salsalady

    On Fire!

  • Extreme Biz
  • 13,613 posts
  • aka:SL, HSL
  • Location:eastern WA, USA... the dry side of the state
  • (x8)

Posted 05 July 2018 - 03:04 PM

Does fermentation reduce the heat a lot?

 

 

My fermented sauce mellowed out a bit. Either that or my tolerance went up.


Sent from my iPhone using Tapatalk

 

 

In theory, the amount of capsaicin should be the same at the start and at the finish of fermentation.  Capsaicin doesn't go away through fermentation.  Other factors in the process and in the final mixing/processing of the sauce may make it seem hotter or less hot.  Adding other ingredients that contain sugars will dampen the heat a bit.   

 

@PtMD~  I would venture to guess your tolerance went up, which is a good thing~~~


PureEvilProducts
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
PepperPeopleRock! 

#994 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted 05 July 2018 - 03:17 PM

My sauce seemed too mellow so I thought my tolerance was up.

Then I bit into a Hungarian Hot Wax and found that wasn't true.



#995 sinensis

sinensis

    Mild

  • Extreme
  • 73 posts
  • Location:Chicago

Posted 08 July 2018 - 05:48 PM

i bet this has been answered already, but i didn't see it after reading the first several pages.

 

so for 6-8% salt by weight for a typical ferment, which weight is that referring to? just the vegetables? mash liquid? complete jar contents?

 

also, if i'm using whey from yogurt, what is an acceptable range of whey content for the mash liquid? ty


Edited by sinensis, 08 July 2018 - 06:06 PM.


#996 emanphoto

emanphoto

    Heating Up

  • Members
  • PipPip
  • 104 posts
  • Location:Bangkok

Posted 08 July 2018 - 09:58 PM

I have used 3% for the most part for my ferments but have seen increased initial fermentation activity adding more salt so certainly 4% will work but at 6-8% you're getting kinda salty for my tastes.  You may like it that way and I suppose that would be fine fermentation-wise.

I weigh the final mash ingredients.  I smoke them all before fermentation and then weigh them as the smoking lowers the weight by evaporation.  That is the weight by which I calculate the percentage of salt.  That salt is mixed into x amount of water depending on that weight, and then added to the mash.

 



#997 sinensis

sinensis

    Mild

  • Extreme
  • 73 posts
  • Location:Chicago

Posted 12 July 2018 - 02:02 AM

ok, i just made a batch. hope it comes out good.

 

120g smoked reapers (8% of net weight)

350g smoked orange bell pepper

600g onion

15g garlic

370g water

120g whey

62g salt (4% of net weight)

 

liquid content ended up being 30%

 

p4V796O.jpg

 

K4nOQup.jpg

 

X0522kC.jpg


Edited by sinensis, 12 July 2018 - 02:05 AM.


#998 mitchNC

mitchNC

    Mild

  • Members
  • Pip
  • 32 posts
  • Location:Iron Station, NC

Posted Today, 08:29 AM

Can I ferment peppers after freezing/thawing?

 

I'm starting to get ripe peppers here and there.  Not enough to do anything with.

I was hoping to freeze them as they come, then later thaw them and ferment them for sauce.

 

With this work?  






4 user(s) are reading this topic

0 members, 4 guests