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fermenting My first ferment

someguy

someguy

So I had a great pepper harvest this year and I have peppers everywhere. My freezers are full and I need to make a little room so I decided to try fermenting some peppers . I had been thinking about doing this for some time. I ordered some air locks and they showed up today. So I read a bunch on the forum and I found this one that Dru had posted  http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/ . Looks simple enough . I can do this. Thanks Dru !
 
I actually made two ferments . The first one I used Aji Jobito's . I had a bunch of these and I like a mild (as in no heat or very little heat) sauce. So here is what I used.
 
492g Aji Jobito's
490g Carrots
390g Onions
20g Garlic
283g Apples
67g Canning salt
 
I processed all of this in the Cuisinart until coarsely chopped. Then it went into a half gallon mason jar top off with a three piece air lock. I placed in in the pantry where it will sit for a month or longer.
 
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The second ferment I just used a bunch of peppers that I picked today. This stuff should have some considerable heat. Not sure how it's going to taste , but it should be interesting.
 
504g Allepo
102g Primo
107g Bahamian Goat
9g Chocolate Primo Reaper
15g Garlic
489g Carrots
375g Onion
64g Salt
 
Well that is my first attempt at fermenting peppers.
 
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Looks good...I did just as you did recently with my first pepper mash ferments on my first two batches....#3 I topped the mash with a 3.6% brine solution and will do this always from now on.
 
 
The addition of the brine cap keeps everything under the brine.
 
Take 1 TBLS of canning salt and dissolve it into 2 cups distilled water.....pour it gently over the top and reseal.
 
 
I see a lot of members placing something on top of the mash to keep it under the brine and so it doesn't rise while fermenting...Cabbage leaves, fermenting weights, cheese cloth and weights, but something to keep the mash from rising.
 
I used cabbage leaves as shown in Buddys 2016 ferments thread.
 
The two jars without the brine, the cabbage is dry looking and discoloring but no mold
 
The other jar with cabbage leaves and brine is beautiful and doing it's thing.
 
 
Good luck with your ferments...looks like they will be good. 
 
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Masher said:
Looks good...I did just as you did recently with my first pepper mash ferments on my first two batches....#3 I topped the mash with a 3.6% brine solution and will do this always from now on.
 
 
The addition of the brine cap keeps everything under the brine.
 
Take 1 TBLS of canning salt and dissolve it into 2 cups distilled water.....pour it gently over the top and reseal.
 
 
I see a lot of members placing something on top of the mash to keep it under the brine and so it doesn't rise while fermenting...Cabbage leaves, fermenting weights, cheese cloth and weights, but something to keep the mash from rising.
 
I used cabbage leaves as shown in Buddys 2016 ferments thread.
 
The two jars without the brine, the cabbage is dry looking and discoloring but no mold
 
The other jar with cabbage leaves and brine is beautiful and doing it's thing.
 
 
Good luck with your ferments...looks like they will be good. 
Click to expand...
 
I read some of Buddy's posts and learned from it. I will get some cabbage tomorrow and get it weighted down.
 
Thanks
 
 
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