Darling Nikki

Status All Activity Postings About

  • Ginger sounds great! I've done lots of fermenting but only a little with hot peppers. Do you ferment all your ingredients together or separately? Boil first or raw?
    Darling Nikki
    Darling Nikki
    Sounds like another technique to add to my experiments. In a batch (say 16 qts) about how many peppers would you use?
    Student of Spice
    Student of Spice
    i have never done larger than a 64 oz mason jar with the air lock but the pepper quantity varied on the flavor i wanted. a nice hot but tasty sauce i used say half pepper, and then 25 percent everything else leaving a decent amount of head room for the rise
    Darling Nikki
    Darling Nikki
    Wow. My first batch I made this weekend I used a lb. of peppers. Oops! Live and learn.
    Planning recipes for some experimental sauces this weekend!
    Darling Nikki
    Darling Nikki
    Working on a peach, Vidalia onion sauce with Jay's peach ghost scorpion peppers.
    hogleg
    hogleg
    Sounds great! Fresh Ginger adds a nice nuance to peach IMO. But it must be used sparingly, its easy to go to far with ginger. Good luck on your sauces : )
    Student of Spice
    Student of Spice
    Yeah what hogleg said that ginger would make that a sauce worthy of my pantry. Ever try fermenting?
  • Loading
  • Loading
  • Loading
Back
Top