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Member Since 06 Dec 2017
Offline Last Active Aug 07 2019 10:56 AM

Posts I've Made

In Topic: Fermenting Peppers 101

07 August 2019 - 10:57 AM

I usually use 4% salt but have been battling mold in my last couple of batches so this time I added 5% salt (of the fruit weight) and it is slightly better.  I have high ambient temps here all year.  Looking back at my past photos (easier than looking at my notes) my pH is 3.4/3.5 at the end of the ferment period of 30 days.  


If you're just starting then what you have chosen to do is fine.  Make notes of everything you do so you know what changes to do if something goes south.


In Topic: Making Hot Sauce 101

04 August 2019 - 04:33 AM

Looks good!  I'll have to see if I can find these beans here.  


I'm always confused by "chili powder" in recipes as where I live it's gonna be spicy unless I go to a grocery with western products.  I bought some "paprika" recently that said so on the label but was kinda spicy and not what I'd have gotten in the US.

RE: tomato paste My trick, since we mostly have only canned versions here, is to put what's left over in a small ziplock and stick it in the freezer.  I never need a whole can so this happens a lot.


Due to the odd nature of Thai tastes here, every delivery pizza will come with tons of catsup packets.  I don't know why anyone would put that on a pizza but many must do it as it's always included in a couple nice small ziplock bags which is the perfect size for the leftover tomato paste.  The catsup is saved and used to make BBQ sauce. :)



Sorry I'm a year late replying to that....but here's the recipe! 

http://thehotpepper....ck +bean +salsa


Just thinking about this a couple weeks ago, time to make another batch!


In Topic: Mold Again Using Dry Ghosts -> Long Post

05 May 2019 - 01:06 AM

The only hot water we have is for the 3 showers and one jacuzzi tub.  These are instant on electrical units that we don't use much actually.  I've never used the tub as a hot bath in these temps is not appealing. The washing machine may have a heater in it for hot water, as there is only one water inlet to the machine, but we never use it and only wash in "cold".  For dishes, same.  There are times we use the dishwasher but usually the stuff needing a wash is so oddly sized that the dishwasher isn't practical.  Hot water help get grease melted but otherwise isn't needed.  


I've never done this, but I took a reading of the cold water today with my Kodak Process Thermometer accurate to ± .125°F.  I was surprised at how hot it is.  I knew it was warm but..!

This is not an average water temp as this is summer here.  We'll get some relief with the rainy season, but not a lot.  There is always humidity here.  I've read from fellow expats who've lived in Gulf States that water there can burn you it's so hot, so we're fortunate in that respect!




Re: bleach...sounds like your bleach mix is ok. Straight hot tap water or boiling water is not good. Bleach mixed with lukewarm water is fine.

Interesting notes on the water usage and temps. Do you have hot taps in the kitchen for washing dishes, or for laundry?


In Topic: Mold Again Using Dry Ghosts -> Long Post

02 May 2019 - 03:14 AM

Thanks SL, I like your simmering idea but I'll make the call about adding the water as well on the day I next start a batch.  As I mentioned, I'd used boiling water to immerse them but it wasn't a simmer, just a soak and the temp went down over time.  So a 5 minute simmer should do it?


RE: Bleach.  How hot is hot?   ;)

Again I used the electric kettle and filled the sink basin (a separate sliding basin) 1/2 way with "cold" water.  To this I added the hot to make it not too hot to touch.  I DO remember your post from a couple years back saying not to mix bleach with soap and I have kept them separate ever since.  In any case, I'll eliminate the hot water altogether from any solutions containing bleach.


FYI, in Thailand we don't have hot water at the tap typically, and only use it in showers during the "winter" here. Many showers don't even have hot water.  With ambient water temps in the 80's and outdoors in the 90's, it makes no sense to take hot showers.  That's a (very necessary) northern climate thing.   ;)


I would lightly simmer the dry ghosts in water for a few minutes. This will help rehydrate and also kill any nasties on the dry chillis. When cool,add the ghosts and the water to the mix.

The other big red flag I saw is...bleach mixed with hot water...
Hot water kills the effectiveness of the bleach. Bleach should be mixed with cold water, or at most, tepid water. Soap also kills the effectiveness of bleach, so never add bleach to hot soapy water thinking to wash and disinfect in one step. Wash with soapy water, rinse with clear water, then sanitize. Allow to air for the bleach to dissipate.

Also, it might help to have a little more liquid, make it easier to shake the bubbles out. Often times, I often put a folded up cabbage leaf in the top of the jar to help kickstart fermentation. Discard, or eat the leaf, before processing.

Good luck.


In Topic: Mold Again Using Dry Ghosts -> Long Post

02 May 2019 - 02:57 AM

Thanks Durge. :)

I used to pour boiling water into my jars before adding the mash, but after a few jars cracked I gave up that practice.  

I had employed the airlocks and decided I wasn't going to go in there and stir as much (as I wanted to) as I was beginning to think part of the reason that I had gotten mold in the past was from peeking and stirring.  I've been limiting myself to stirring a day or so after the initial massive burst of fermentation takes place.

If I were you, I would fill a spray bottle with hot pure water and a few Tbsp of sea salt. Shake the bottle and let the salt dissolve completely. Spray down your dried chilis with this salt water solution before blending them with your other ingredients. Then when you've filled the jars with the mash, and the contents in the spray bottle are cooled down, you can spray the inside of the jar several times.

Also, from the pictures you sent me, I saw serious seperation in your ferments. I like to shake my ferments during the first 2 weeks because the solids tend to get pushed to the top by the gasses, and this may contribute to the mold problem. That liquid at the bottom of the jar is concentrated salt water juice and lactic acid, so it's always best to mix it back into the rest of the mash. These suggestions may help with future mashes.