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D3 Ferment attempts


Best Answer Genetikx, 10 November 2017 - 11:16 PM

SnF response here should help for salt ratio. My latest one had no brine and I went 3% salt by weight of all ingredients...again, no water added

http://thehotpepper....t/?fromsearch=1

I'm familiar with those omni bonnets and painapples. You're good to cut em in half but quarters might be better. Don't think food processor is necessary.

I continue to use kosher salt even though i bought pickling salt for mashes... Still haven't opened the box.

Greek yogurt is pretty thick, so you might not get much whey out of it. Since a starter isn't really needed, I think you're good here too... Just get whatever liquid out of it that you can. I don't use any starter but I do like Mike's probiotic kids pouches. I'd get those if I ever wanted a starter.

And yea, too much head space. The yellow one is borderline but could take more if you have more pods. If you don't have more of those varieties and don't want to add something new, I wouldn't sweat it.

Looking forward to more here brother. Good stuff

And niiice Bells glass with the Lazurite Go to the full post


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#1 D3monic

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Posted 10 November 2017 - 05:16 PM

First time fermenting. Some thoughts and questions. 

 

I'm going to start out with just aji painapple and omni bonnets for my first ferments. I have one those shaker lid ferment kits 

 

kvB7Nzt.jpg

 

420g of aji painapple

 

436g of omni bonnet 

 

Questions, with these smaller pods do they need to be chopped up in food processor or is cut in half fine?

 

Only salts I use in my house is Kosher and I have a box of Pickling salt. Will either of these work? I can't and won't use seasalt. 

 

These will be pepper only as I don't think I will be using anything other than peppers, salt and vinegar in the sauce I make from them. Maybe garlic in the omni bonnet sauce not sure yet. 

 

Also is that enough greek yogurt to get things going?


Edited by D3monic, 10 November 2017 - 05:17 PM.

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#2 D3monic

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Posted 10 November 2017 - 05:33 PM

Also, what's the salt ratio 3% or 9% i read conflicting ratios


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#3 D3monic

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Posted 10 November 2017 - 06:10 PM

meh, what ever. I'll wing it I guess. Pickling salt it is in a 6% ration. 

 


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#4 D3monic

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Posted 10 November 2017 - 06:40 PM

probably too much head space. maybe someone will weight in

 

LRLqy5o.jpg


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#5 Rairdog

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Posted 10 November 2017 - 08:00 PM

Kosher salt can have anti-caking ingredients.  Pickling or sea salt is fine

 



#6 Rairdog

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Posted 10 November 2017 - 08:07 PM

I am no expert....but I do similar colors of 40/40 hots/fillers such as carrots, peaches, sweets.  Then garlic, onion and other flavors you like.  Less or none on fruity sauces.  The sweets give the ferment extra sugar.  I use my kimchi or sourdough to kick it off.



#7 D3monic

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Posted 10 November 2017 - 08:09 PM

Kosher salt can have anti-caking ingredients.  Pickling or sea salt is fine

 

 

I used pickling after additional research. 


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#8 Rairdog

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Posted 10 November 2017 - 08:11 PM

I go low as I can on the salt.  Like 1 Tbs per quart.  But I'm kicking it with sugars, starter and a close eye for the bubbles rising up the side of the jar.  When I see them I'm good to go.



#9 D3monic

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Posted 10 November 2017 - 08:27 PM

It was never made clear, is it weight of peppers or water you base salt ratio off of? I used water which was greater

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#10 Genetikx

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Posted 10 November 2017 - 11:16 PM   Best Answer

SnF response here should help for salt ratio. My latest one had no brine and I went 3% salt by weight of all ingredients...again, no water added

http://thehotpepper....t/?fromsearch=1

I'm familiar with those omni bonnets and painapples. You're good to cut em in half but quarters might be better. Don't think food processor is necessary.

I continue to use kosher salt even though i bought pickling salt for mashes... Still haven't opened the box.

Greek yogurt is pretty thick, so you might not get much whey out of it. Since a starter isn't really needed, I think you're good here too... Just get whatever liquid out of it that you can. I don't use any starter but I do like Mike's probiotic kids pouches. I'd get those if I ever wanted a starter.

And yea, too much head space. The yellow one is borderline but could take more if you have more pods. If you don't have more of those varieties and don't want to add something new, I wouldn't sweat it.

Looking forward to more here brother. Good stuff

And niiice Bells glass with the Lazurite

#11 D3monic

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Posted 11 November 2017 - 04:43 AM

SnF response here should help for salt ratio. My latest one had no brine and I went 3% salt by weight of all ingredients...again, no water added

http://thehotpepper....t/?fromsearch=1

I'm familiar with those omni bonnets and painapples. You're good to cut em in half but quarters might be better. Don't think food processor is necessary.

I continue to use kosher salt even though i bought pickling salt for mashes... Still haven't opened the box.

Greek yogurt is pretty thick, so you might not get much whey out of it. Since a starter isn't really needed, I think you're good here too... Just get whatever liquid out of it that you can. I don't use any starter but I do like Mike's probiotic kids pouches. I'd get those if I ever wanted a starter.

And yea, too much head space. The yellow one is borderline but could take more if you have more pods. If you don't have more of those varieties and don't want to add something new, I wouldn't sweat it.

Looking forward to more here brother. Good stuff

And niiice Bells glass with the Lazurite

 

Thanks for the reply, i'll add some more brine to the omni bonnet this morning. Yea that's all I had. I wish I had an in between size jar that would of been better. 


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#12 Mr.CtChilihead

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Posted 11 November 2017 - 04:30 PM

I use a salt to total weight of ingredients for my ratio.I let the salt make it's own brine like making sauerkraut, and add as little brine as possible after an hour of the salt doing it's thing.As far as salt ratio's in a pepper mash I shoot for 4% but have gone as high as 8%.And have yet to have one fail.

 



#13 sirex

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Posted 11 November 2017 - 07:03 PM

Use food weight not water. I use kosher and it works just fine. Most people shoot for around 3.5-5 percent of weight. Honestly though I just use a tablespoon to a quart. Food doesn't have to be mashed but it increases surface area which is good. To much head room allows for oxygen which is what you don't want in a ferment. It'll be all good though.

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#14 DiddleDatil

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Posted 12 November 2017 - 01:47 PM

Unwashed pepper stems have naturally occurring bacteria ( you can actually start a yogurt culture from chili stems). You might want to leave an unwashed stem or two in there for the fermentation. You CAN use a tablespoon or more of apple cider vinegar raw but keep in mind that it will naturally discourage any other beneficial bacteria that would normally colonize. Make sure your placing it in a room that has a temp between 75 and 85 degrees.

#15 D3monic

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Posted 12 November 2017 - 02:44 PM

Unwashed pepper stems have naturally occurring bacteria ( you can actually start a yogurt culture from chili stems). You might want to leave an unwashed stem or two in there for the fermentation. You CAN use a tablespoon or more of apple cider vinegar raw but keep in mind that it will naturally discourage any other beneficial bacteria that would normally colonize. Make sure your placing it in a room that has a temp between 75 and 85 degrees.

 

No such room in my home, I have them in a kitchen cabinet that is about 72 degrees


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#16 tctenten

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Posted 12 November 2017 - 05:09 PM

Sorry, but I was in the woods otherwise would have answered earlier.

I use 4% salt. I have left them whole, chopped or mashed and it doesnt matter. High temps are not needed, but will kick off fermentation quicker. I have done then in my 85f sunroom or my 65f basement.

Yes...way too much headroom.

#17 D3monic

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Posted 12 November 2017 - 05:16 PM

Sorry, but I was in the woods otherwise would have answered earlier.

I use 4% salt. I have left them whole, chopped or mashed and it doesnt matter. High temps are not needed, but will kick off fermentation quicker. I have done then in my 85f sunroom or my 65f basement.

Yes...way too much headroom.

 

Thanks, I added more brine. Only like 1.5-2" head now


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#18 MikeUSMC

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Posted 13 November 2017 - 09:32 AM

Make sure your placing it in a room that has a temp between 75 and 85 degrees.

No such room in my home, I have them in a kitchen cabinet that is about 72 degrees

I keep mine in the cabinet above my range/stove. There's already an outlet up there for the microwave, so I put my fermenting jars on a seedling heat mat. No f**king way I'm paying to keep my house at 85* for some hot sauce, lol

Re: Salt- I'm pretty sure any salt will work, so long as it's "non-iodized"

Best of luck, D3
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#19 DiddleDatil

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Posted 13 November 2017 - 09:45 AM

I keep mine in the cabinet above my range/stove. There's already an outlet up there for the microwave, so I put my fermenting jars on a seedling heat mat. No f**king way I'm paying to keep my house at 85* for some hot sauce, lol

Re: Salt- I'm pretty sure any salt will work, so long as it's "non-iodized"

Best of luck, D3


Lol good point! I guess its still in the 80s here in Fl! I can just open the blinds in an east facing room and close the AC vent and my Kombucha/fermented sauces have the perfect temp. Seed mats work perfectly too.

#20 MikeUSMC

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Posted 13 November 2017 - 09:54 AM

It's been in the high 20s* at night, here in CT lately ;)
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