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fermenting add img fruit to ferment sauces

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adding images of fruit...or imaginary fruit? huh
 
Just joking.
You can add whatever fruit you want, really.  Add it during the ferment, or even after if you want.  Though, the sugars from the fruit really help with the fermentation.
 
I had a peach and Fresno pepper(also had some garlic and onion in it) ferment going for a few months, and it smelled so great the whole time.
 
This year, I'm going to try adding figs, and hopefully passionfruit if my vines produce.  I think an all yellow pepper and passionfruit sauce would be awesome.
 
But really, whatever is in season and tastes great would be a good addition.  Experiment and post the results here!
 
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I like to add apples to ferments.  They add a lot of bulk to the sauce without adding a really noticable flavor profile.  Most of what I make are medium-range.  A bunch of apples with some habanero or hotter chiles can really bulk up the sauce.  Also using bell peppers in the color of whatever chile you are using will also add some volume.  
 
++to the sugars helping the fermentation get going nicely.
 
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I've had great experiences adding pineapples and apples to a ferment.

I've had horrible experiences adding peaches or strawberries to a ferment.

I've got one going with blueberries in it right now, but it's not done yet so I can't really comment

I've heard Mango turns to 'slime' if you try to ferment it ;)

I'm sure a lot of people have probably had very similar or very different experiences than mine, so YMMV. I feel like I've tried other fruit too, but can't think of it off the top of my head. If it comes to me, I'll update this :)

What did you have in mind anyway?
 
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MikeUSMC said:
I've had great experiences adding pineapples and apples to a ferment.

I've had horrible experiences adding peaches or strawberries to a ferment.

I've got one going with blueberries in it right now, but it's not done yet so I can't really comment

I've heard Mango turns to 'slime' if you try to ferment it ;)

I'm sure a lot of people have probably had very similar or very different experiences than mine, so YMMV. I feel like I've tried other fruit too, but can't think of it off the top of my head. If it comes to me, I'll update this :)

What did you have in mind anyway?
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i was thinking of trying peach or mango, i might just do a small batch of each to see how it goes.
 
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trying some more chilli sauce, got a mango one, peach one, normal one & a big hot one using all the chilles up out of my freezer.

6479d2db1bb903071700066ae01425f2.jpg


41af8a0b6c3d92019bb90d0f0600e118.jpg
 
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I ask because I've never gotten frozen peppers to ferment properly without a starter, but other claim they do it all the time.  I'm kind of confused on the issue.  Maybe the temps or something else about my technique is to blame.
 
Jars look great btw.  I always blend everything to a mash because in my mind it would seem to speed things alone.  Are you using weights on the top?
 
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theBelvidere said:
I ask because I've never gotten frozen peppers to ferment properly without a starter, but other claim they do it all the time.  I'm kind of confused on the issue.  Maybe the temps or something else about my technique is to blame.
 
Jars look great btw.  I always blend everything to a mash because in my mind it would seem to speed things alone.  Are you using weights on the top?
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yes i have weights on them to keep the ingredients below the brine, mine are left in my pantry & have been bubbling away that much ive had to take some of the brine out as they where bubbling over. this is only my 2nd attempt at fermenting sauces & happy so far, i'll let you all know on the flavour when they finish fermenting & ive blended them.
 
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