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fermenting Ferment #1

Poopasaurous!

Poopasaurous!

I've made a lot of different hot sauces that I sell and give away locally, but just now started my first ferment.

I used over 20 different kind of peppers from medium to extreme heat

1 onion
1 kiwi
1 carrot
1 small pineapple
1 sweet potato
A lot of garlic
1 splash of liquid probiotic called "gut shot"

I put all that into the blender and added 3.6% pickling salt while blending. I used pickle Pipe lids and filled the jars 3/4 of the way full(no brine). It's setting at room temperature.

I'm assuming I'm not missing anything like important steps in the process?

With the liquid probiotic, how long until the first tasting?
 
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Poopasaurous! said:
I had some so I just threw one in. If these don't turn out good I can always change/add more ingredients to get it tolerable, but it smells amazing after a few days. The only thing I did wrong was blend straight salt instead of dissolving it in water. I don't know if that was a mistake.
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Straight salt into the mash is fine just make sure it's distributed well when mixing.  Does not seem as if you're missing any steps provided you started with a clean vessel.  I've been intrigued about the pickle pipe lids, so I would love to hear your thoughts on them and how they handle the ferment.
 
I have a couple ferments that only run 3-4 weeks tops.  Others run 3-4 months - the extra time helps mellow some of the ingredients.  If you like this recipe repeat it and measure all ingredients after peeling/prep before they go in.  It sounds like a good mix; great blend of sugars for the lacto to eat plus the kick from the starter with all those different peppers. 
 
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See if this works...yea I separated red from yellow/orange color peppers
 

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Look great!  Let us know how those air locks work out.  I opted for some of the twin-reservoir back-to-the-future models, for my first experiment this week.  Smells wonderful and plenty hot, but now the wait.  Typically in the past I would cook up and can a batch in a day.  Ooohhh the pain of waiting!
 
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MikeUSMC said:
Nice! It's addicting, isn't it? ;)
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I don't know how you people that are married can do this. I've got seeds, containers, peppers all over the damn place! I'm hoping to get some fermenting recipes down because I like the process a lot better. It's extremely addicting and quicker than my normal way of making sauce.

I'll keep this updated and let everyone know if the lids work well.
 
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Poopasaurous! said:
I don't know how you people that are married can do this. I've got seeds, containers, peppers all over the damn place! I'm hoping to get some fermenting recipes down because I like the process a lot better. It's extremely addicting and quicker than my normal way of making sauce.

I'll keep this updated and let everyone know if the lids work well.
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I start my sauces when the wife and kids aren’t around that way she don’t freak out when I run hot peppers through the blender. She thinks I’m going to wreck it. HAHA


Sent from my iPhone using Tapatalk
 
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Apparently our blender recently went off to live with my daughter for her senior year of college. She does have the gift of cooking.  I have a Cuisinart food processor that is pretty viable, but I miss the ability to frappelize the heck out of stuff. 
 
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I've got enough to do a couple more batches. I'm going to use garlic ,salt ,and peppers to keep it simple. Does a water brine make any difference? I'm assuming it's a safer way to ferment.
 
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