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Bold Badger Sauces

Member Since 27 Jul 2014
Offline Last Active Sep 21 2018 09:18 PM

Posts I've Made

In Topic: Bold Badger 2018 grow log

11 September 2018 - 03:28 PM

A few new pics.





The big spot, even more overgrown than last time, if such a thing is possible.  Several of the volunteers from last year are producing pods now, I've got a couple of loaded aji pineapples and turkish snakes.





Some morugas.





White 7 pots.






Side view, with a partially collapsed yellow 7 pot.





Plumbing is done in the kitchen.  The whole thing turned out to be more of a pain in the ass than I anticipated, as are most things in life.  I wasted a couple of weeks dealing with one plumber that kept jerking me around, not calling me back, etc.  Last week I called another guy, he came and looked at the place on Thursday, had the riser diagram done on Friday, had the permit on Monday, and did the work on Tuesday.  I was impressed.  Now I have to do the drywall and flooring, then get the plumbers back in to finish installing the sinks, THEN I'll be ready to start chopping peppers.  I just hope they don't suffer for being on the vine too long.


I've been cooking up my test batches over the last week, the apple pear turned out AMAZING.  Much tastier than the "regular" control jar and the plum jar.  They've all been going since last October, which is definitely the longest ferment I've done.









I had two that got funky, I posted these pics in another thread in the hot sauce forum, that second one is pretty gnarly looking.  Sucks but I'm just going to toss them, the first one was strawberry mango, the second was avocado.  RIP you poor bastards.








That's all for now!



In Topic: Bottling Fermented Hot Sauce

11 September 2018 - 03:06 PM

Yeah it's definitely got vinegar in it.  The how it's made episode is pretty cool:






In Topic: Bottling Fermented Hot Sauce

11 September 2018 - 11:01 AM

I've never tried to bottle an uncooked fermented sauce, although I think tabasco is made like that right, it's never cooked before bottling?  In my state you can get what's called a home-based micro-processor license that allows you to make certain low risk foods at home and sell them at farmers markets, but not in retail stores or online.  People who go that route are mostly selling jams and jellies.

In Topic: Yeast or mold?

10 September 2018 - 07:38 PM

Not yet, I plan to try a little taste of the mash from the bottom of the jar in both cases, but I doubt I'll actually bottle them.  The other one is avocado.  I made that one because I was just curious what fermented avocados would taste like.  I don't have high hopes, but maybe it'll be amazing.

In Topic: preserve and accentuate pepper flavor?

10 September 2018 - 08:25 AM

I've made pickled peppers a few times.  Basically just follow the recipe for pickled jalapeno rings but substitute your own peppers.  It preserves the chinense flavor very well.


Here's a recipe, you can leave out the oregano and stuff if you want:  https://www.geniuski...ing-lime-459676


I've not used pickling lime like they recommend there, supposedly it helps keep them crispy through the water bath canning process.  Mine always come out mushy, but they still taste good.  I've made "refrigerator pickled" peppers too, those are FANTASTIC because they stay more crispy, but they won't keep outside of the fridge.  To do them that way you make the vinegary brine same as the recipe above, but then just pour the hot brine into the jar full of peppers, put a lid on it, let it cool, then refrigerate.