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Member Since 10 Jan 2019
Offline Last Active Feb 23 2019 12:57 AM

Topics I've Started

Fermenting mushrooms for a hot sauce

06 February 2019 - 12:06 AM


I am trying to make a mushroom hot sauce.

I am fermenting mushrooms. I am at day 11. I see some discoloring on the mushrooms that hit the surface. Should this be thrown out or just discard the discolored mushrooms? All the other mushrooms look good.

Fermenting question

10 January 2019 - 10:45 PM

I started my first ferment of hot peppers last night. The ferment is with habaneros, garlic, onion and dried ghost peppers. The dried ghost peppers were prepared by being soaked in water for 40 minutes to soften them up for the ferment. I then dropped all peppers into the jar and added brine. My question is since I did not cut up the ghost peppers at all, will I have any growth inside the pepper if air got trapped inside the ghost pepper?

Thanks in advance for the insight.

New member

10 January 2019 - 10:20 PM

I started my first ferment of hot peppers last night.

Hello everyone!

10 January 2019 - 10:15 PM

I hope everyone is having a great day out there. Brand new here, and I am hoping to expand my knowledge on hot pepper making. I have made many batches and happy with a couple.