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fermenting habanero mash question

R

Rabbit91476

picked up 2.5 lb of habanero from local store. problem is I wanted 4lb to fill a half gallon jar.   am I ok to make mash  and add more next week when they restock?
 
Also  I read on here some where I can add a probiotic tablet to jump start mash.  did I read that right? if so what strain?
 
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look at the ingredients, if it has more then milk and culture, then it probably has fillers in it. Astro %3.5 is what I would use for yoghurt if its available in your area (green tub).
 
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Usually, once the fermentation starts, it shouldn't be opened to add more stuff.  The idea is that CO2 is released by the fermentation which drives the oxygen out of the container (usually through some type of bubbler), creating an oxygen free environment so the bad bugs can't spoil the food.  If the container is opened, oxygen gets in and there's a risk of spoilage.
 
I'd save the peppers in the reefer, or freeze them, until you can get more.  Frozen peppers work fine in a ferment.  Mix of fresh and frozen is fine.  Better to be safe while you're learning.
 
Have Fun!
SL   
 
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If it didn't taste very good, why would you use it? Good buddy Mike is a huge fan of those probiotics, he should be here soon to give you a tip. I think you should go that route on your first go instead of whey or kraut juice.

Probably should fridge or freeze the habs til next week (fridge should be totally fine unless they are already spoiling.

What else is going in the mash? Post pics if you can and keep us updated!
 
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I've used juice from live sauerkraut to kickstart with good results.  I've use some (VERY EXPENSIVE caldwells starter powder ..I think it was $20 for 2 packets), I've also layered fresh cabbage on top of the peppers/onions/garlic...with good results.
 
I'm not sure what you are thinking of for the final plan.  I've done ferments and then when processing and bottling I've added pretty much the same ingredients nonfermented for the flavor.  Once its all cooked up, the fermentation stops.  I'm not a huge fan of a really strong fermented flavor.  I don't really like HoyFong's sauce because of the fermented...and really salty... taste.  By adding the same ingredients at the final processing stage, it cut the fermented flavor down and we liked the resulting sauce.  
 
 
I also have a ferment sitting in the reefer right now, not cooked yet...which is REEEEEAAAALLLLY sour!!!  I would not eat that schtuff cus it is so sour.  But others have commented that they can not get kraut sour enough.  So maybe they would like the very sour sauce.  
 
Sorry, I'm gettign off topic here.  
 
Do the large jar of habanero ferment and then mix it with other ingredients for a final sauce.  Keep in mind if you want to keep the fermented flavor front and center, or tone it down.  Habs can pack a bunch of heat for a good amount of finished sauce.  
 
Have FUN!
SL 
 
 
 
 
 
 
 
 
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jhc said:
 
That's nuts. The Culturelle capsules (1 is plenty for a ferment) cost 50 cents each ($15 for a box of 30)
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Caldwells is a proven starter and was (to my recollection) the first on the scene for fermenting vegetables that I know of.  Every time I've used Caldwell tablets I have had great results, so you're kind of paying for the name and success.  That said, the cost of those tablets is what pushed me into straight salt ferments back in the day.  
 
Several years in, I am confident and happy with salt only ferments.  Many others use probiotic capsules to help guarantee results, and I've no problem with their doing so - especially when the cost is minor.  
 
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I use salt only but hedge the bet by layering cabbage wedges or leaves on top.
 
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No, cabbage leaves are not needed, I was hedging the bet.  It was about 9 gallons of chopped jalapeno peppers set up in (2) 5 gallon BigMouthBubblers, and another 3 gallons of habanero peppers.  That I paid a good price for from a local farmer!  It was not like 2 cups of chiles and if it tanks.... oh well, OOPS!.... 2 cups gone~~~ 
 
I had a good amount of money in the purchase of these peppers and a good amount of time in cleaning, trimming, chopping, prepping, etc......  so I put cabbage on the top to kick start the ferments.  Hedging the bet~  for a couple dollars to buy cabbage, quick and easy, and a bit of peace of mind since I knew the ferment would be sitting and stewing for at least 3 months before I got around to dealing with them. 
 
The cabbage was removed before the ferments were processed. 
 
I've done the same process in the past when prepping for a community hot sauce class and people have taken the fermented cabbage home to eat.  The cabbage tasted really goodby itself!  Fermented/sour, and spicy!  and it still had the probiotics thing going for it when the people at the class took it home. 
 
 
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Rabbit91476 said:
Will any probiotic capsules be helpful. Like the 50 billion count one I take everyday
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No. Some probiotics are 100% yeast like S. Boulardii. You're looking for Lactobacillus bacteria. If your probiotic contains Lactobacillus but also a bunch of different bacteria it might work but I have no idea if it's either safe or effective to use that.

If you're going to use probiotics, I think it's worth it to find one that is 100% Lactobacillus. Of course there are many alternatives to probiotics as a starter.
 
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Rabbit91476 said:
Did you de seed all them peppers. How late my did that take
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I ran the fresh peppers through a food processor with a slicing plate, then packed into the containers to ferment.  The slicing helped condense the fresh produce in the jugs. 
 
When I processed them, I pulsed the jalapeno ferments in the BlendTec (any food processor or blender will work) just to break everything up a little bit and then ran it through a manual food mill to remove the seeds.  Then cooked and bottled.  
 
The habanero didn't have nearly as many seeds to start with, so I didn't bother with the food mill process.  I ran the fermented habanero stuff through the BlendTec blender, cooked and bottled.
 
Just a personal preference as to removing the seeds or not.  I don't like a really seedy sauce, so I took the extra step to run it through the food mill.  The habs have way less seeds and I wouldn't be eating much of that one anyway, so I left the seeds in.  ( blame it on my inherently lazy nature coming back into play~~~ ;)  :lol: )
 
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