fermenting Spices in ferment

basicbatch · Jan 23, 2016

Snowed in = new pepper ferment.

I'm new to the fermenting process and will be using SmokenFire's recipe listed here - http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/?hl=savory

If i were to add spices to any sauce is it best to add them to the mash and let it ferment or do so after fermentation is complete?

dragonsfire · Jan 23, 2016

During ferment

SmokenFire · Jan 23, 2016

basicbatch said:
Snowed in = new pepper ferment.

I'm new to the fermenting process and will be using SmokenFire's recipe listed here - http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/?hl=savory

If i were to add spices to any sauce is it best to add them to the mash and let it ferment or do so after fermentation is complete?

When I run ferments the only spice I use is salt. I'll add all manner of stuff to sauces during cookdown and processing, but I don't add things like cumin or herbs or such to ferments. Just a personal preference - you're free to try anything you'd like. Please post pics!

Greenguru · Jan 23, 2016

SmokenFire said:
When I run ferments the only spice I use is salt. I'll add all manner of stuff to sauces during cookdown and processing, but I don't add things like cumin or herbs or such to ferments. Just a personal preference - you're free to try anything you'd like. Please post pics!

Smokefire,
You cook your ferments ?

SmokenFire · Jan 23, 2016

Greenguru said:
Smokefire,
You cook your ferments ?

Yes I cook down fermented sauces once the ferment has run its course GG - especially the ones I bottle and sell. I have several ferments that stay uncooked for household use, but anything that's been fermented and then will be bottled for sale is always cooked in order to prevent exploding bottles. If you've ever opened a bottle of sauce and had it spray out all over you and the surrounding kitchen you'll know why that is the case.

Greenguru · Jan 23, 2016

SmokenFire said:
Yes I cook down fermented sauces once the ferment has run its course GG - especially the ones I bottle and sell. I have several ferments that stay uncooked for household use, but anything that's been fermented and then will be bottled for sale is always cooked in order to prevent exploding bottles. If you've ever opened a bottle of sauce and had it spray out all over you and the surrounding kitchen you'll know why that is the case.

OK so say it's bottled be4 it runs it's course could be still fermenting in bottles I see

SmokenFire · Jan 23, 2016

Greenguru said:
OK so say it's bottled be4 it runs it's course could be still fermenting in bottles I see

Exactly

Greenguru · Jan 23, 2016

Thanks for time sir

Codester · Jan 23, 2016

I just processed some of my sauce that I created with SmokenFire's recipe!
It came out delicious! I already started my next ferment based off the same recipe with a few small changes! Check it out in the thread below :hot:

Greenguru · Jan 24, 2016

You mean iron man thread u

Redeemer · Jan 30, 2016

I've seen somewhere on this board, someone used turmeric in their sauce. I'm curious about this because it has a wonderful color and amazing anti-inflammatory properties. I just worry about the earthy flavor. Has anyone tried this?