"Mash" all mixed up and just weeping for a little bit. Most of the peppers were frozen. Picked the last of them today
620 grams Joes Long Cayenne coarse chopped into about 1/2" long and a few left long but slit open
15.5 grams Himalayan pink salt
1 TSP sugar
That works out to 2.5% by weight
Cutting Edge culture starter
1 sorta heaping TBS Mortons canning salt per quart...also works out to around a 2% brine.
I decided to go with my E-Jen type fermenter for at least until i see a good drop in pH. Its much easier to keep everything under the brine line. After the pH drops a good amount i may move it to a Mason jar and then in the fridge it goes for 2 to 3 months. This starter works really well at dropping the pH faster so i should be able to get away with a little less salt. With the peppers left coarse i wont need to use all the brine in the finished sauce.
Yeah Yeah Yeah, i will get pics up after its in the E-Jen.
Edited by ShowMeDaSauce, 11 September 2019 - 02:15 PM.