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fermenting Lemondrop - Pineapple fermented sauce

Chili Monsta

Chili Monsta

After seeing Turbo's pictures and cooked sauce recipe, I was inspired to try a similar fermented version.
 

 
35 lemondrop pods
5  scotch bonnet pods
zest from 1 lemon
4 cloves garlic
1 medium vidalia onion
1/2 cup 3.6% brine
1 lb fresh pineapple
approx. 1/2 cup cilantro
1 TBS ground cumin
3 TBS whey
 

 
Since it's rather warm around here these days, I put the ferment jar close to an A/C vent (around 74 degrees) and after a few days will move it into a dark cabinet for a couple weeks.
 
I had an extra 1/2 pint left over, so I added 2 TBS of Braggs raw cider vinegar 2 TBS arrowroot , low simmered it for 15 minutes, then stirred in 2 TBS of agave nectar. and put it in the fridge. I'm planning to use some later this evening as a finishing  sauce on a batch of grilled boneless chicken thighs.
CM
 
 
 
 
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I'm still working up the nerve to do my second ferment, after ruining the first batch. I should have an abundance of aji lemondrops, and aji limons, so, this recipe here is particularly enticing.

After the ferment is complete, I understand it all gets cooked. What will you add, anything? Vinegar? Thanks.

EDIT: Some other questions. The 3.6% brine you add, that's 3.6%(pickling salt) of the total weight of all ingredients? You just dissolved it in 1/2 cup water before adding it to the blender?

Did you weigh the blender jar, weigh it again with all the ingredients added to it, and then simply subtract the weight of the blender jar to get the weight of the ingredients?
 
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Greetings RJ
 
I seldom cook my ferments. After the initial fermentation process is complete, I keep it in the fridge, where it continues to age naturally and evolve into  more depth and complex flavors. Plus I want to take advantage of the "probiotic" properties that are destroyed when it is cooked.
The Lactic acid that is created during fermentation makes adding vinegar unnecessary (for pH purposes) unless you desire the vinegar for flavor.
 
A 3.6 brine is a ratio of salt and water and is measured either by volume .....
         http://thehotpepper.com/topic/23146-fermenting-peppers-101/?p=481755
.....or weight
         http://thehotpepper.com/topic/23146-fermenting-peppers-101/?p=481769
 
The most reliable method is to measure the salt by weight...especially if you are using a coarse salt.
 
If I choose to follow the approach of salt to ingredients rather than using a brine solution,I weigh all my solid ingredients before putting them in the blender...total it up...and then weigh out the salt for what ever percentage I have decided upon.
 
In the interest of not having another less than favorable fermenting  experience, I suggest you spend some time perusing the Fermenting 101 topic. Check out some of the links to other fermenting sites. There is a wealth of valuable info both here on THP and other sites.
 
Fermenting is really very simple and basic... consequently, "IF" you learn and understand a few basic concepts and adhere to a series of practices and techniques, failed ferments are very few and far between.
CM 
 
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So, if you use the salt to ingredients approach, you just add the salt directly to the blender?

What was the 1/2 cup of brine you added in this current ferment? A different approach?

If you leave your ferments in the fridge to mature, do you still bottle them? You must know your recipes very well to not have to do any further tweaking.

I'll review the Ferment 101 tutorial. Thanks for answering my questions.
 
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juanitos said:
looks like slimeeee
 
post pics of the chicken too  :P
Click to expand...
 
Ok...as requested....here's pics of the cooked sauce (thickened) ...before....

 
and after...on some boneless thighs

 

 
It has a great flavor with a little less than medium heat level, significantly less heat than before cooking.
This is definately a keeper recipe for me....but next time around I'd probably toss in a few hotter variety pods, use a little more agave nectar(or possibly use honey instead) and a little less arrowroot.
Thanks Turbo, for your recipe post.
 
The fermenting version is progressing nicely. Tiny bubbles began to appear after about 15 hours, and have been steadily increasing in number. The fresh cilantro has given up nearly all of the green color...so the "Slimeeeee" appearance is diminished
CM
 
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Roguejim said:
So, if you use the salt to ingredients approach, you just add the salt directly to the blender?
...Yes. Or when I'm making kimchi and sauerkraut, I sprinkle a little salt  layers of the ingredients and pound it to assist in them releasing their natural juices.
What was the 1/2 cup of brine you added in this current ferment? A different approach?
.....I used a 3.6% brine instead of adding salt directly into the blender. The majority of the time I use the brine approach, i just fine it to be less hassle than.
If you leave your ferments in the fridge to mature, do you still bottle them? I have them in about every type of bottle,jar woozie,vinegar bottles,wine & liquor bottles imaginable. My missus says I've never met a glass jar or bottle I could toss in the trash. Most of the time though,I use Mason or Ball jars with plastic storage lids.(4,8,16,32,64 ounce sizes)You must know your recipes very well to not have to do any further tweaking.
New or first time recipes almost always require tweeking to get the blend of flavors I'm after.      But I've made most of my everyday vegetable ferments so many times for so many years that they are to memory and often times I don't even measure out ingredients anymore.
I'll review the Ferment 101 tutorial. Thanks for answering my questions.
You're more than welcome.
CM
Click to expand...
 
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Great lookin ferment CM. I really like the ingredient mix. Just how big is that jar? ;)
 
I'm surprised the cooked sauce didn't bring the heat; looks like the peppers -to- other solids ratio is pretty high and lemon drops can certainly light you up. Scotch Bonnets aren't too shabby either. Still, wished I lived closer; would have enjoyed "judging" those thighs with ya. They look awesome. 9's for sure.
 
"...The fresh cilantro has given up nearly all of the green color"
 
I was gonna ask you that very question. I actually thought the ferment might retain the green, much like a green jalapeno does. Live and learn.
 
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Hey there DR...thank you....,
The ferment jar is a quart.
The recipe made almost exactly that amount, but I held back some to allow for a good air space.
(I've finally learned to back off rather than fouling the airlock or cleaning up seepage.)
 
Yes indeed there is a lot of pepper solids in the sauce. I too was rather surprised by the amount of heat loss or mellowing out after it was cooked. ...because I tasted(and pH tested)the ferment mash and it was pretty warm!!
 
The green color of the fermenting cilantro as turned into a dull brown....which I expected because I use it in a fermented salsa- traditional red chili sauce and have seen it do so.
 
My favorite grilled food is boneless chicken thighs...I eat them several times a week, and seldom make them the same way twice in a row. This sauce recipe will probably become my "go to" thigh glaze when the ferment is finished and I have more to draw from.
CM
 
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Chili Monsta said:
It has a great flavor with a little less than medium heat level, significantly less heat than before cooking.
This is definately a keeper recipe for me....but next time around I'd probably toss in a few hotter variety pods, use a little more agave nectar(or possibly use honey instead) and a little less arrowroot.
Thanks Turbo, for your recipe post.
Click to expand...
 
I've found I like fatalii mixed in with lemon drops.  The flavors combine well, and for me, the fatalii heat is perfect.  Glad you liked the recipe!
 
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