fermenting Feedback on Future Ferment

Twice the Spice · Jun 30, 2015

So I have about a dozen yellow brainstrains that should be ripe by the weekend, I also have some Bhut Jolokia x Fatali that should be ripe around the same time. I was thinking about doing a ferment that consisted of pineapple, yellow bell, yellow brainstrains and/or bhut x fatali, onion, garlic, and maybe some lemon juice. I don't want to waste my first wave of pods and end up with a mediocre sauce, so any feedback on other ingredients or things that could be omitted would be great!

SmokenFire · Jun 30, 2015

Twice the Spice said:
So I have about a dozen yellow brainstrains that should be ripe by the weekend, I also have some Bhut Jolokia x Fatali that should be ripe around the same time. I was thinking about doing a ferment that consisted of pineapple, yellow bell, yellow brainstrains and/or bhut x fatali, onion, garlic, and maybe some lemon juice. I don't want to waste my first wave of pods and end up with a mediocre sauce, so any feedback on other ingredients or things that could be omitted would be great!

Loving the fruit/pods/onion/garlic - all those ingredients will definitely ferment well. I'd omit the lemon juice until process time because the extra acid could inhibit some lacto growth. The sugars in the pineapple will provide plenty of food for the lacto so after the ferment you might find you don't need any lemon juice at all or if you do it's just a touch for balance.

Search out posts by RocketMan and ChiliMonsta - both of their content in this forum proved invaluable to me when I first started.

Edit: You using salt or a starter Twice the Spice?

Twice the Spice · Jun 30, 2015

SmokenFire said:
Loving the fruit/pods/onion/garlic - all those ingredients will definitely ferment well. I'd omit the lemon juice until process time because the extra acid could inhibit some lacto growth. The sugars in the pineapple will provide plenty of food for the lacto so after the ferment you might find you don't need any lemon juice at all or if you do it's just a touch for balance.

Search out posts by RocketMan and ChiliMonsta - both of their content in this forum proved invaluable to me when I first started.

Edit: You using salt or a starter Twice the Spice?

I'm going to use salt @ 5% weight. I'm actually fermenting pickles and they'll be done this weekend so I might toss a Tbs of the brine into the mash to give it a head start. I'lll omit the lemon juice and add it if needed for flavor when processing the sauce. I really appreciate the feedback
Would roasting the pineapple, peppers, onion, and garlic be a good idea. I love the taste of roasted > fresh.

Ozzy2001 · Jul 1, 2015

Twice the Spice said:
I'm going to use salt @ 5% weight. I'm actually fermenting pickles and they'll be done this weekend so I might toss a Tbs of the brine into the mash to give it a head start. I'lll omit the lemon juice and add it if needed for flavor when processing the sauce. I really appreciate the feedback
Would roasting the pineapple, peppers, onion, and garlic be a good idea. I love the taste of roasted > fresh.

As long as you don't add any oil or animal fats, it's all good, since those would be bad mojo in your ferment.

Twice the Spice · Jul 1, 2015

Ozzy2001 said:
As long as you don't add any oil or animal fats, it's all good, since those would be bad mojo in your ferment.

Is that just because the oil ends up going rancid? Thanks for the heads up!

Ozzy2001 · Jul 1, 2015

Twice the Spice said:
Is that just because the oil ends up going rancid? Thanks for the heads up!

Basically. I'm not an expert by any means, I'm just going off of what I have read in the various threads. And honestly you don't really need any liquid anyway if you're cutting up a juicy pineapple in the pan with everything. The onions will give you some condensation too. Not to mention that oils will seperate from everything.