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Fermenting frozen peppers (once thawed...)


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#1 nice.chili

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Posted 16 September 2018 - 10:22 AM

I've no experience on this front. Have always used fresh ones. The "garden" has been good this year, but it's small, so I've been freezing throughout the season.

 

What's the general experience / recommendation for starting a ferment with peppers that have been frozen? Should I be adding some starter? (I see MikeUSMC recommendations it for all ferments...)

 

On the starter front, has anyone experienced different outcomes with different strains of starter bacteria?

 



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#2 phillyb86

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Posted 16 September 2018 - 11:43 AM

From what I've read you can ferment pods that were frozen but always best to add some fresh ingredients too as this will help start the fermentation process

#3 MikeUSMC

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Posted 19 September 2018 - 09:11 AM

99% of my ferments are done with frozen pods. Shouldn't be an issue at all :cheers:
"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."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#4 nattymari

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Posted 06 October 2018 - 08:34 PM

Never had any problems. Also, nit a tremendous need to thaw if you are using superhots. A simple rinse and the blender usually thaws them out. I still usually take them out the nught before using.

#5 MikeUSMC

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Posted 06 October 2018 - 09:29 PM

A simple rinse and the blender usually thaws them out. I still usually take them out the nught before using.

I don't even bother thawing them out. Less shit to scrape out of the food processor ;) Frozen pods have less of a tendency to stick to the sides than thawed ones, in my experience
"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."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)




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