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Off and racing! - First ferment season 2019

ferment sauce

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#1 nice.chili

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Posted 25 July 2019 - 03:37 PM

The plants are now starting to produce and so time for hot sauce. I picked what was available and what would you know, perfect to start a ferment   :dance:

Ingredients:

435 g Onion and shallots

420 g Carrots

340 g Espelettes

275 g Mixed - half red habaneros & half red 'Nice Mysteries'

50 g Sea salt

200 mL Brine @ 3.5%

 

Method:

Peel and trim everything, blend, and then into sterilised jar with airlock.

 

The 'Nice Mystery' is as posted here: http://thehotpepper....hili/?p=1642597. Somehow a little garlic didn't make the cut - I just plain forgot - but no dramas, a non-garlic influenced sauce.

 

It's now bubbling away slowly...

 

 

glog-harvest-01.jpg   =>   ferment-01-21072019.jpg


Edited by nice.chili, 25 July 2019 - 03:38 PM.

nice~ - Côte d'Azur growing 2019


#2 SmokenFire

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Posted 25 July 2019 - 04:16 PM

Looks good! 


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#3 nice.chili

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Posted 26 July 2019 - 11:27 AM

Here's a day 5 photo of the ferment. It's quite warm here at the moment, so it's been active.

 

Previously I've done most ferments in the same style of jar, just without an airlock on it. So relied on excess gas to escape via the rubber seal. When faced with such a situation I would just give the jar a good shake and everything settled back down. A bit harder to do with the airlock on it!

 

Anyway, I'm sure all will be fine. (There is a glass disc in there - just visible - but it's not doing a particularly stellar job  :P )

 

ferment-02-26072019.jpg


nice~ - Côte d'Azur growing 2019


#4 nice.chili

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Posted 09 August 2019 - 05:50 PM

A day 16 photo (the photo itself is not very good, taken at night so the lighting is what it is). Seemingly all is well, but...

 

It seems that the water is being drawn back into the jar. Actually I know the water is slightly being sucked back in. Has anyone experienced something similar? It's clean spring water so in general I'm not too concerned, but anyone know what might cause this?

 

ferment-03-10082019.jpg


nice~ - Côte d'Azur growing 2019


#5 nice.chili

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Posted 12 September 2019 - 02:50 PM

Another couple of batches underway - trying out a couple of different ratios. Plus wanted to use frozen pods with lactobacillus powder added, just to see if everything works out OK. Also one has some roasted ingredients.

The peperoncinos are very readily available in the supermarkets here, kind of warm while still sweet, and have been begging to be tried out...

 

Ingredients - left jar

 

150 g roasted peperoncinos

230 g peperoncinos

500 g frozen red habaneros

200 g carrots

200 g yellow onions

60 g roasted garlic

49 g salt

6 capsules 10 billion cfu lactobacillus

 

Ingredients - right jar

 

340 g peperoncinos

170 g frozen red habaneros

340 g carrots

340 g red onions

130 g garlic

49 g salt

6 capsules 10 billion cfu lactobacillus

 

ferment-02-01-20190829.jpg


nice~ - Côte d'Azur growing 2019






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