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fermenting Off and racing! - First ferment season 2019

nice.chili

nice.chili

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.com/topic/71931-doesnt-much-look-like-a-mushroom-red-chili/?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
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ferment-01-21072019.jpg
 
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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
 
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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
 
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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
 
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