Good afternoon Pepper's.
I made my firsts batches before I found this forum. I just found a couple recipes online and picked one to try. Thankfully I found this site because I like to be able to talk to the experienced and follow the beginners like myself and see their successes and failures to learn by. I've been reading a lot of the forum the past few days and it's full of good info. Anyway...
I'm growing jalapeno, tabasco and Cheyenne peppers. I'm mostly looking to make sliced jalapenos and "Louisiana" style hot sauce. I don't have any peppers ready so I bought some jalapenos to do a winter test run to get my feet wet.
Wanted to run by y'all what I did and get your thoughts.
Batch one. Is Jalapeno mash. I blended a bunch of jalapenos and added 7.5% by weight of sea salt. That's all I did and put it in a quart mason jar and put on an Airlock top and put it in the pantry. Today is day 10. I'm not seeing it rise like I've seen in some pics of peoples mash. But other than that I think it looks ok. No kahm or mold or anything.
Batch two. Is a Lacto. I put sliced jalapenos in quart mason jar and mixed a brine of 1 quart of warm distilled water and three tablespoons of sea salt. Dissolved and let cool. Poured the brine of the peppers and placed a glass weight on top and spooned off any floating seeds. Placed an Airlock on it and put in the pantry. 10 days in today.So far no issues at all. Everything looks good. Not sure to know when they're ready?
Any major thoughts or concerns y'all see? Any major changes I should make? I have a few more jars and Airlocks so I can easily start another batch for some test runs.
Edited by SoHot, 16 January 2018 - 04:57 PM.