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TheGreenChileMonster Ferments Some Sauce


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#41 Thegreenchilemonster

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Posted 22 December 2017 - 10:15 PM

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.

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#42 jhc

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Posted 23 December 2017 - 02:59 AM

Can I ask why the second fermentation? 



#43 Thegreenchilemonster

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Posted 23 December 2017 - 08:01 AM

Can I ask why the second fermentation? 

I do the second fermentation to ferment all of the non pepper ingredients as well, since the mash is peppers and salt only.

#44 jhc

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Posted 24 December 2017 - 12:23 AM

Got it. Thanks.

#45 Thegreenchilemonster

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Posted 04 January 2018 - 08:47 PM

Some fermented P. Dreadie sauce bottled up. My wife came up with the name, and designed the label. The sauce is so damn tasty!

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#46 Thegreenchilemonster

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Posted 04 January 2018 - 08:50 PM

A super hot sauce.

Carolina Reaper, Chocolate Brainstrain, Peach Bhut Jolokia, Peach Trinidad Scorpion, Papa Dreadie Scotch Bonnet, mango, carrot, onion, garlic, ginger, lemon, lime, orange, apple cider vinegar, ghosted maple syrup, salt.

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#47 The Hot Pepper

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Posted 04 January 2018 - 08:51 PM

Awesome sir! (and wifey)



#48 Genetikx

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Posted 05 January 2018 - 01:56 PM

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?

#49 MikeUSMC

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Posted 05 January 2018 - 08:37 PM

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:
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#50 Thegreenchilemonster

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Posted 05 January 2018 - 09:46 PM

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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#51 Thegreenchilemonster

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Posted 05 January 2018 - 10:08 PM

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.

#52 MikeUSMC

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Posted 05 January 2018 - 10:14 PM

Thanks, bud!
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#53 Thegreenchilemonster

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Posted 25 January 2018 - 04:12 PM



#54 MikeUSMC

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Posted 25 January 2018 - 07:19 PM

TGCM, how much did you pay for those shrink wrap bands with the pull tab? I was looking them up on Amazon, and only found 30 for $9.00 :shocked:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#55 Thegreenchilemonster

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Posted 15 February 2018 - 10:28 PM

I just added a bit more water to the airlock of this pepper mash started last Fall. I'll be making some sauce from this very soon.

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#56 MikeUSMC

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Posted 16 February 2018 - 06:10 PM

That's a big tub, TGCM! What size is that?
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#57 tctenten

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Posted 16 February 2018 - 06:34 PM

That's a big tub, TGCM! What size is that?


Looks like a Lil Big Mouth Bubbler. If so 1 1/4 gallons. I use them too. They are great for peppers because of the wide mouth.

#58 MikeUSMC

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Posted 16 February 2018 - 06:45 PM

I love the idea of a big vessel, but it'd blow to lose a huge batch like that to mold or something. I'd fucking snaaaaaaaaaaap hahahahaha
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#59 Thegreenchilemonster

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Posted 16 February 2018 - 06:54 PM

I love the idea of a big vessel, but it'd blow to lose a huge batch like that to mold or something. I'd f**king snaaaaaaaaaaap hahahahaha

This is just a salt and pepper mash only. I'm going to be making some sauce with it soon. I'll make a few sauces to referment with this mash, and a few fresh sauces with the mash, that I won't referment.

#60 tctenten

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Posted 16 February 2018 - 07:22 PM

This is just a salt and pepper mash only. I'm going to be making some sauce with it soon. I'll make a few sauces to referment with this mash, and a few fresh sauces with the mash, that I won't referment.



So you are going to do a second ferment with some of that? I never tried that.




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