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fermenting TheGreenChileMonster Ferments Some Sauce

Last November, right before a frost, I pulled all of the rocoto pods off of my plants. I then made a mash with rocoto pods and salt only.
 

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Friday said:
Wow after reading your first post it occurred to me that fermenting a pepper mash doesn't actually require the addition of water. For some reason I've always purree'd peppers and poured salt water brine over them when bottling it. I thought if air contacted the mash it could aid bacteria growth? I guess with the proper salt content it doesn't? 
 
Would you be willing to share what quantity of salt you combine with what quantity of peppers? Thanks
3% salt to overall weight. Capsicum Pubescens are extremely juicy, so I just blend the peppers up with the salt, and let it ferment under an airlock. There is a layer of liquid that forms naturally from all of the juices in the rocotos, especially once lacto fermentation kicks in fierce. I just swish around the mash in the jar twice a week for the first month or so, to keep all of the pulp suspended in the liquid.
 
Genetikx said:
Those both look great, love the color your p dreadie ferm turned out.

Really nice tails on those reapers too, definitely no shortage of heat. What exactly is ghosted maple syrup... Something you made or bought?
Thanks! The flavor of it is propa!

GM gifted me the maple syrup last year. It's this stuff right here.
 

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MikeUSMC said:
Everything looks awesome, TGCM! Props to the Mrs. for doin up the labels for you. They look great!

Hey, you have a link for those shrink wrap bands with the pull tab? Those things are mint! I need those in my life, haha

My plastic shrink wrap bands always look like I tried putting them on with a zippo :mope:
:rofl:
Thanks! I'll let the Mrs. know she done good.

I got the shrink caps on Amazon. I'll send you the link when I get home from the bar.
 
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