Well i have been planning on jumping on the fermenting bandwagon for a while, and yesterday i finally decided to do it. I probably should have just done one of them as a tester and not used so many of my peppers in case it goes south. But if that happens i will hopefully at least learn a lot from it. Any tips from the pros are appreciated and i do have a few questions. I read a ton of things on here including the fermenting 101 as well as others and other websites as well. One thing that was not completely clear to me, and which i hope i didn't screw it up was are you supposed to pore the salt brine in after you mix it up or as you mix it up in the blender. I mixed a little in the blender because there wasn't enough moisture and my blender was having a hard time, and then i pored more on top after i put the mash in the jars. I am a little worried that i didn't get enough of the brine in when i pored it on top because it didn't sink to the bottom. The other thing i hope i didn't screw up is that had anticipated was getting more whey out of the yogurt than what i did, so i didn't have enough based on amounts i read about on here. I was running out of time to process more, so i went to the store and bought some of those probiotic capsules. I tried to get the one that matched what the yogurt said in terms of type of bacteria, but i don't know if it will work or not, like i said a learning experience 
. Anyway enough of me babbling on, below are pics and ingredients. Thanks for reading all.
Ok so on the ferment on the left i used some Caribbean reds, a couple of reapers, a yellow cardi (those were compliments of Dash-thanks again) and some scotch bonnets that i grew. I mixed in a mango, a couple of kiwis, garlic, and a little bit of onion and carrot.
The ferment on the right has red thai, a mix of cayenne and ring of fire, jamaican hot chocolate and a few red 7 pots. I mixed in carrot, onion, and garlic to keep it somewhat simple.
I plan on letting them go for at least 30 days, maybe longer depending on how it looks and the opinions i get on here. Thanks for looking.
. Anyway enough of me babbling on, below are pics and ingredients. Thanks for reading all.
Ok so on the ferment on the left i used some Caribbean reds, a couple of reapers, a yellow cardi (those were compliments of Dash-thanks again) and some scotch bonnets that i grew. I mixed in a mango, a couple of kiwis, garlic, and a little bit of onion and carrot.
The ferment on the right has red thai, a mix of cayenne and ring of fire, jamaican hot chocolate and a few red 7 pots. I mixed in carrot, onion, and garlic to keep it somewhat simple.
I plan on letting them go for at least 30 days, maybe longer depending on how it looks and the opinions i get on here. Thanks for looking.
I hope they make good sauce for ya! The only concern I have is the amount of headspace you left in the jars. You may have to swirl the jars around a couple of times a day or so during peak fermentation, so you don't end up with a mash volcano.
