So over the weekend i decided to do my first two ferments from this summers grow. Last year was my first time trying ferments and came up with several that i really liked. So i figured it was time to jump back in and make sure i haven't forgotten everything i learned. I of course used the fermenting thread as a guideline and a few other threads that helped me last year. I used peppers that i had ready so if it seems like a bit of odd collection it probably is 
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Anyway on to what i used, for the first ferment (on the left below) i used bhuts, reapers, nagas, chocolate 7 pots, Brazilian starfish, and Charleston hots for about a pound and a half of peppers. I then added to that carrots, garlic, and onion. I added a couple of tablespoons of whey from yogurt and i had some leftover probiotic pills from last year that were still good so I added one of those as well. I mixed up a 3.6% salt brine and mixed some in the blender and then added some more on top.
For the second ferment (or the right below) i used white 7 pots, jays peach ghost scorpion, aji cito and lemon drops for about 3/4 pound of peppers. To that i added onion, garlic, and a little cilantro and then did the same with whey and salt brine. I will let these go at least a month depending on how things go and then process. I am sure when i process i will tweak it some and i will probably add some smoked peppers as well. When i looked this morning i already had some bubbles going on both and some separation for the one of the left. I don't know why i didn't take any pics of the peppers before made the sauce.
Thanks for looking
Edit: And i forgot to mention that i used cabbage on top to keep the mash down.
.Anyway on to what i used, for the first ferment (on the left below) i used bhuts, reapers, nagas, chocolate 7 pots, Brazilian starfish, and Charleston hots for about a pound and a half of peppers. I then added to that carrots, garlic, and onion. I added a couple of tablespoons of whey from yogurt and i had some leftover probiotic pills from last year that were still good so I added one of those as well. I mixed up a 3.6% salt brine and mixed some in the blender and then added some more on top.
For the second ferment (or the right below) i used white 7 pots, jays peach ghost scorpion, aji cito and lemon drops for about 3/4 pound of peppers. To that i added onion, garlic, and a little cilantro and then did the same with whey and salt brine. I will let these go at least a month depending on how things go and then process. I am sure when i process i will tweak it some and i will probably add some smoked peppers as well. When i looked this morning i already had some bubbles going on both and some separation for the one of the left. I don't know why i didn't take any pics of the peppers before made the sauce.
Thanks for looking
Edit: And i forgot to mention that i used cabbage on top to keep the mash down.
