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fermenting Another Ferment Started

Sizzle Lips

Extreme Member
Just finished processing my Tropical Jalapeno Ferment,time to get the next one on the go....should be ready in a 100 days. :dance: Thats how long I like them to go.
This ferment is made up of the following ingredients....
1 lb Scotch Bonnets
1 lb Crimson Red Hot
1 lb Orange Sheppard
3 med carrots
1 med onion
nice chunk of ginger
8 cloves garlic
12 oz fresh raspberries
 
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I used whey from plain yogurt as a starter and I like a brine to keep things covered.
My brine is 2 tblsp pickling salt to 1 cup filtered water.
I use a layer of cheesecloth,food grade mesh and ceramic weights to keep things all under the brine....works great and have never had any mold issues.
 
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I keep my ferments down in the basement out of the light....it is a bit cool.....but the heating pad on low keeps things between 75 and 80 degrees.
 
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it has been two days and these jars are doing their thing....we have liftoff....thanks for looking.
 
 
SmokenFire.....Shepards peppers are mild sweet peppers....they have great flavor come in a couple different colors....they taste almost exactly like an regular orange bell pepper....very tasty so I used a pound sort of like a filler.....I did a sauce a couple months back that I called Mellow Yellow using  Yellow Sheppards and Scotch bonnets with fresh pineapple...it turned out amazing.
 
http://www.shabaturaproduce.com/sheppard-peppers
 
oldsalty said:
Great post Sizzle Lips!! Very nice combo should produce a beautiful product. SmokenFire asked the million dollar question I never heard of Sheppard peppers either. Have you tried a Riesling or zin for your brine?
Have you used any other starter? Very nice ferment!!
Cheers
I have not yet tried introducing any wines into my brine's yet......but may try it some time.
I have always just used whey as a starter....seems to work well and I get to eat the yogurt after. :)
Sheppards peppers are very tasty....I use them for all kinds of things and think they will add a nice flavor into the sauce.....if you like the taste of orange bell peppers you will like the sheppards.
 
Nice ferment!
 
Tell me more about your Mellow Yellow ferment.  I have one that is yellow ghost, pineapple, yellow bell peppers. and sweet onion that is ready to be finished off.  Did you add anything after the ferment?
 
-Alden
 
beerbreath81 said:
Nice ferment, that first picture has me drooling. Well done sir, now the hard part...waiting. See you in 100 days
 
:clap:  :clap:  :clap:
The waiting is the hardest part.....but I have learned the longer the fermenting time...the better the sauce.
AldenMiller said:
Nice ferment!
 
Tell me more about your Mellow Yellow ferment.  I have one that is yellow ghost, pineapple, yellow bell peppers. and sweet onion that is ready to be finished off.  Did you add anything after the ferment?
 
-Alden
Thanks for your interest....my Mellow Yellow turned out nice...great flavor with just enough heat to know it was there.
This ferment consisted of the following ingredients.
 
12 Jumbo Yellow Bell
12-14 Scotch Bonnets
1 Giant Sweet Onion
2 Whole Bulbs Garlic
4 Large Carrots
600 Grams Pineapple
 
After cooking it down all I added was 1/4 teaspoon Xanthan gum, juice from one large lemon and 1/4 cup of Agave Syrup....turned out great especially if you like a little garlic flavor.
This ferment went for 110 days.
 
3/4 lb Yellow Ghost Peppers
3/4 lb Yellow Bell Peppers
2 Oz Garlic
1 lb Vidalia Onion
1 ¼ lb Pineapple
1 Tbsp Lactobacillus
2 Tbsp Pickling Salt
 
Mine is at 150 days so far, I started out intending to go at least 60 days but I have been busy with other stuff so I have just let it keep going.  I see you didn't really add much to it.  That's a good starting point for me to play around with, thanks!
 
-Alden
 
I like what you're doing Sizzle! Watch out for those raspberries. They ferment much more aggressively, at least for me. Keep us posted.
 
DownRiver said:
I like what you're doing Sizzle! Watch out for those raspberries. They ferment much more aggressively, at least for me. Keep us posted.
Yes I know what you mean about the extra sugars from the raspberries.....it has been 11 days and the ferment is starting to slow a bit ...was very active last few days with the extra sugars ...the heating pad keeps things a nice toasty 78 degrees....once the ferment has no more activity I will remove the heating pad and this ferment will sit in a cool dark place for the remainder of my 100 day wait. :dance:
 
oldsalty said:
Great post Sizzle Lips!! Very nice combo should produce a beautiful product. SmokenFire asked the million dollar question I never heard of Sheppard peppers either. Have you tried a Riesling or zin for your brine?
Have you used any other starter? Very nice ferment!!
Cheers
Wait what? Can you substitute wine for brine for ferments?  That sounds DELICIOUS!! 
 
Bumper said:
Wait what? Can you substitute wine for brine for ferments?  That sounds DELICIOUS!! 
It does sound nice ....wine for brine....I know there are members here that do wine fore brine.....i have not experimented with wine yet.......except drinking it straight. :beer:
 
Sizzle Lips said:
It does sound nice ....wine for brine....I know there are members here that do wine fore brine.....i have not experimented with wine yet.......except drinking it straight. :beer:
 
I'm of the same persuasion.  If there's wine about it goes in my belly, not in my ferments.  That's what salt and water is for.  ;) 
 
(no ill will on those who use the winez tho!)
 
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