fermenting Buddy's Ferments - 2016 Season Has Started

wayright

• Oct 24, 2016

• #201

buddy said:

#9 . . . Harissa style.  I'm digging on the way this tastes going in to the fermenting phase.  Hoping it tastes even better when it comes out!  Love the color.  Thanks for looking.
 
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
 

DSC_0900.JPG

Click to expand...

 
 
 
 
Damnit man! 
 
You got me with that one T
 
i've been digging on your Red Peno / Red Morouga big time 
 
 

Kevin

 

Upvote 0 Downvote

buddy

• Oct 26, 2016

• #202

#10 . . . Lemon Drops (recipe modified from ChileMonsta)
 
Lemon Drops
Jay's Peach Scorpion
Lemon Juice
Garlic
Onion, Yellow
Pineapple
Cilantro
Cumin
Brine
 

 

Upvote 0 Downvote

wayright

• Oct 26, 2016

• #203

Sweet!
 
Love me some Lemon Drops,Those Jays Peach should kick the heat level up nicely
 
Go Cubbies
 

Kevin

 

Upvote 0 Downvote

buddy

• Oct 28, 2016

• #204

Ferment #11 (Rocoto)
Rocoto, Orange
Mango
Carrot
Ginger
Agave Nectar
Salt, Pickling

Ferment #12 (Red Hatch/Red Savina)
Red Hatch, Roasted
Habanero, Red Savina
Red Onion
Garlic 36
Allspice,  Ground
Salt, Applewood Smoked Sea
 

 

 

 

Upvote 0 Downvote

alfie

• Oct 31, 2016

• #205

Nice looking sauces!!!

 

Upvote 0 Downvote

buddy

• Oct 31, 2016

• #206

Saw tims77 posts making a cherry based and cranberry based sauce.  Modified a bit and used my last 2 fermenting jars . . .
 

 
Ferment #13 (Cherry/Cranberry)
Red Hatch
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling
 
Ferment #14 (Cranberry/Pineapple)
Inca Red Drop
Cranberry 
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 

 

Upvote 0 Downvote

Masher

• Oct 31, 2016

• #207

Yum....those Cranberry mixes sound and look excellent...Cran cherry and Cran pineapple.

Great choices buddy

 

Upvote 0 Downvote

buddy

• Nov 4, 2016

• #208

Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active  ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 

 

Upvote 0 Downvote

sicsempertyrannis

• Nov 9, 2016

• #209

this thread is officially killing me with pure envy

 

Upvote 0 Downvote

buddy

• Dec 7, 2016

• #210

Getting close to processing some of these.  The initial 3 2016 ferments are now 58 days into the process.  I'm getting anxious.
 
TJP

 

Upvote 0 Downvote

romy6

• Dec 8, 2016

• #211

buddy said:

Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active  ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 

DSC_0920.JPG

Click to expand...

 
 I say tell them non chili lovers to go buy some Louisiana hot sauce brother    don't fix what ain't broke  

 

Upvote 0 Downvote

buddy

• Dec 28, 2016

• #212

Processed 6 ferments over the past few days:
 
Ingredient
Red Hatch Peppers, Roasted
Red Brain Strain
Garlic, Roasted
Onion, Roasted
Cumin, Toasted
Salt, Pickling

 
Red Hatch Peppers
Red Brain Strain
Orange Bell Pepper
Orange Jalapeno
Carrots
Onion
Apple
Garlic, Roasted
Salt, Pickling

 
Red Thai
Red Jalapeno
Red Brain Strain
Red Serrano
Garlic, Roasted
Onion, Roasted
Ginger
Cumin, Toasted
Salt, Pickling

 
Yellow NagaBrain
Pineapple
Carrots
Shallots
Garlic
Lime Juice
Salt, Pickling

 
Douglah
Chipotle (Rehydrated)
Papaya
Pineapple
Onion
Garlic
Lime Juice
Cinnamon
Nutmeg
Salt, Pickling

I lost about 1/3 of this down the sink while transferring from stove to blender, drag!
 
Brainstrain
Mixed fruit (Pineapple/Mango/Strawberry/Peaches
Onion, Red
Garlic
Salt, Pickling

 

 

Upvote 0 Downvote

JoynersHotPeppers

• Dec 29, 2016

• #213

They all look amazing!

 

Upvote 0 Downvote

buddy

• Jul 24, 2017

• #214

Processed some ferments that I started in late October/early November 2016:
 
6 Bottles
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling

 
6 Bottles
Orange Thai, Smoked
Red Hatch, Roasted
White Onion
Garlic, Roasted
Salt, Pickling

 
3 Bottles
Inca Red Drop
Cranberry
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 
5 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling

 
3 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Red Onion
Garlic
Allspice,  Ground
Salt, Applewood Smoked Sea
 
5 Bottles
Rocoto, Orange
Mango
Carrot
Ginger
Agave Nectar
Salt, Pickling

 
Jay's Peach Scorpion
Mango
Peach
Parsnip
Salt, Pickling

 
Thanks for looking and sorry for the large file.

 

Upvote 0 Downvote

MikeUSMC

• Jul 24, 2017

• #215

Sauces are looking awesome, Buddy! I especially like seeing all the little "specks" in the darker colored ones from the roasting

 

Upvote 0 Downvote

Crispee-FL

• Jul 24, 2017

• #216

They look delicious!

 

Upvote 0 Downvote

danmurphysays

• Jul 25, 2017

• #217

curious on that cherry, cran, kombucha looks great!

 

Upvote 0 Downvote

SmokenFire

Staff Member

Moderator

Business Member

• Jul 26, 2017

• #218

Beautiful as usual Buddy!  

 

Upvote 0 Downvote

Elpicante

• Jul 29, 2017

• #219

Buddy do you have a video on how you start you ferments. Noob here! What's that covering the mash? Raw Cabbage? How and when do you add the culture? Can I do this with a cheese cloth?

Ps great looking products buddy!

 

Upvote 0 Downvote

Masher

• Dec 29, 2018

• #220

Have not seen Buddy on here for awhile.

Wanted to give this thread a bump for Walchit/Andy to get some ideas.

 

Upvote 0 Downvote