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Yellow 7 pot hot sauce


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#1 Ozzy2001

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Posted 27 September 2016 - 07:39 AM

New ferment started. It's been awhile, so it's nice to get something in the works.

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316 grams Yellow 7pots

360 grams Yellow Bells

263 grams of carrots

230 grams of yellow onions

21 grams of ginger

33 grams of garlic

 

Going to give this one a few months, then I'm planning to add some honey, a tiny bit of cider vinegar, and a little bit of brown sugar.


Edited by Ozzy2001, 27 September 2016 - 07:42 AM.


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#2 fertilizer

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Posted 27 September 2016 - 07:50 AM

what's that floating on the top? something to keep the solids submerged?



#3 Jubnat

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Posted 27 September 2016 - 07:51 AM

How much salt?

And what's that floating at the top?

#4 t0mato

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Posted 27 September 2016 - 08:18 AM

Awesome!! Yellow 7's are the best superhots out there. You should have some great flavors going on.

Good luck

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#5 charlesquik

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Posted 27 September 2016 - 09:07 AM

Yellow 7 pot is such an awesome pepper hence why its my favorite pepper :)

 

They always make good sauce



#6 AldenMiller

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Posted 27 September 2016 - 09:22 AM

what's that floating on the top? something to keep the solids submerged?

 

Cabbage.  You can use that to keep the solids submerged.  I think it has properties to help prevent yeast too.

 

-Alden



#7 fertilizer

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Posted 27 September 2016 - 01:00 PM

 

Cabbage.  You can use that to keep the solids submerged.  I think it has properties to help prevent yeast too.

 

-Alden

thanks, i had no idea!



#8 Ozzy2001

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Posted 27 September 2016 - 03:24 PM

Yes as Alden said, it's cabbage to keep everything submerged. I put in about 3 tbs is salt, which is a little under the 10%, but I don't like it if it's too salty.

I used 3tbs of a cayenne lemon Kombucha for the starter.

Thanks for checking it out :)

#9 Ozzy2001

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Posted 05 January 2017 - 07:32 PM

I think it may be about time to process this one. Hopefully Sunday. Going to add a little honey for sure. We'll see how it's tasting :)
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#10 theBelvidere

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Posted 07 January 2017 - 09:31 PM

That looks amazing.  I tried adding kombucha to my last ferment out of curiosity.  I don't think it made much of a difference in the final sauce, so I'm curious to see what you think.  I also used some Caldwell's starter in that jar, I didn't add the kombucha until a few days into the ferment.



#11 Ozzy2001

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Posted 11 January 2017 - 08:36 PM

I've done it before. I don't think it makes much difference. It was just easy to grab and drink the rest :). Got too busy. Hopefully I'll get this processed soon.




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