Council of Grand Master Wizards Advice Required

Papyrus · Oct 16, 2017

Hello all,

New to the world of growing hot pepper for myself. I've got a 3 year old Trinidad Scoprion Moruga that threw down a bumper crop this year. I am planning on making a fermented hot sauce of out of them that will probably be ultra hot (just perfect!). So I wanted to run my plans for this batch by you folks to get some perspective. Basically from what I understand, dice, process and chop the hell out of them to make a pulp from them. Add some garlic, onlion and maybe a carrot for sweetness. Then finally introduce an existing lactobacillus culture (from home made kimchi I've got in the fridge). and watch the magic happen.
Am I missing anything? Any tips? I'd like the consistency to be similar to that of Tobassco or Franks as I like the free flowing liquid over chunky sauce (for tequito binges).

Thanks in advance and mind the spelling errors as I'm to lazy to spell check.

You all rock!

ShowMeDaSauce · Oct 16, 2017

Am I missing anything?

Salt and a very small amount of sugar for the LactoB to get a fast early meal. Bosc or Asian pear works great if you don't want to use table sugar. Flavor is extremely subtle.

The Hot Pepper · Oct 16, 2017

Glad you are fermenting, sounded like you were organizing a Klan meeting. :shocked:

Papyrus · Oct 16, 2017

Clan of the Scoprion Moruga, there is no other clan. All bow before their might. 'Errrrrr...your fermentedness. Can't believe I forgot to list salt, thanks for the reminder Show! Looking forward to this! Cheers!~

hogleg · Oct 16, 2017

Sorry can't help ya. I'm only down with the Wu Tang clan. All other clans are beneath me.

Papyrus · Oct 16, 2017

Awwww com'on, what about liquid swords...pretty awesome.

hogleg · Oct 16, 2017

C'mon Dru, tell him how to ferment, dammit. :cheers:

MikeUSMC · Oct 16, 2017

Here's how I roll, dude...

http://thehotpepper.com/topic/63869-mikeusmcs-ferments-pic-heavy/?p=1496719

Instead of using the powdered starter, like I do, use your active kimchi. Then, yes, you can watch the magic happen

Papyrus · Oct 16, 2017

MikeUSMC said:
Here's how I roll, dude...

http://thehotpepper.com/topic/63869-mikeusmcs-ferments-pic-heavy/?p=1496719

Instead of using the powdered starter, like I do, use your active kimchi. Then, yes, you can watch the magic happen

That is one badass process man! Gave me a lot of ideas! The only thing I'm missing is those labels...got a few laying around?

Cheers man!

MikeUSMC · Oct 17, 2017

Papyrus said:
That is one badass process man! Gave me a lot of ideas!

Thanks, man!

Papyrus said:
The only thing I'm missing is those labels...got a few laying around? Cheers man!

http://thehotpepper.com/topic/63869-mikeusmcs-ferments-pic-heavy/?p=1459507

Papyrus · Oct 23, 2017

So I managed to process the morugas but the ferment didn't seem to start. Introduced some homemade kimchi to it in an attempt to get it to ferment but i don't believe it's working as it's been 4 days. Any suggestions on how to kick start it quick time? Hoping I didn't just waste my entire haul of morugas because of making a n00b mistake.

Thanks in advance for the suggestions!

MikeUSMC · Oct 23, 2017

Sometimes they just take that long to kick into gear

If you're still in doubt, it's still early enough that you can always stir in a few more spoonfuls of kimchi

Papyrus · Oct 23, 2017

I gave'er...will keep posted.

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