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Your first post mentioned tomato paste. The practices addressed in fermenting 101,while focusing heavily on peppers, can be applied to fermenting vegetables. Many folks who ferment peppers, also ferment other vegetables, including tomatoes. I do so myself, and after fermentation is complete I...

Greetings einterhot,  ....and Lactic Acid is a naturally occurring result of vegetable fermentation. Your preservation options are pretty much, one or the other...unless, this is, you want to use extremely high levels of just salt,...but not sure how healthy, or for that matter edible, your...

KS I was simply trying to respond to what I perceived to be a question..seeking knowledge and understanding of a process.   Quote: "Here is my basic question - How long do you let her ferments go for? Until the bubbles stop? Six months? Etc? Do you taste them as they ferment until you like the...

Sounds interesting and toasty SF I'll be looking forward to some follow up pics in a month or so.... CM

Absolutely...on both counts. Temperature plays a significant role in both the speed and intensity of the process. Each stage has an optimum range, and the heat of summer (in both of our parts of the country) can impact the LAB development.   Here's another link with some info you might find...

Thanks DR Nice to be remembered. Yes, I was on the DL for a while.   I never stopped fermenting and making sauces,just got out of the habit of posting about it. Then when RM rattled my cage.... I and I got to communicate with a"fermented friend" from the past,I was inspired to become active on...

Greetings KoreanSoul, In response to your basic question, after about three weeks (approximately, 21 days depending on the temperature and amount of salt used) the three most crucial Lacto bacteria have completed their stages, the sugars are depleted, the lactic acid has lowered the pH,and the...

Hey there Mike, Things are looking good...that raspberry one has a really nice color too. The white growth is probably just yeast.... Do your self a favor, and read up a little on how to tell the difference between mold and yeast...Peace of mine is worth the effort.   Here's a link to some...

I grew 4 or 5 plants a couple years ago. Obviously, they are beautiful with all the color stages they go through,they germinate easily and produce  a lot of pods. They were fun to grow....but they produce so well I grew weary of harvesting them after the first couple hundred pods I found the...

How cool RM.... Its hard for me to decide which is more impressive...the fermented gourmet sauce or  label. I have no doubt that'll be a gift the hot sauce loving wedding guests will always remember.....especially the morning after !! CM

Man you are So very right RM!!.....I do recall grandma using that potato trick to suck out the salt, but I haven't thought about it in years.  I suppose old fart-itis has tapped a few of my brain cells. Thanks for remembering...and reminding me of my dear grandma in the kitchen... CM

Thank you AJ for bringing your recipe and process back for those who are interested in making a shelf safe puree/mash. Your tutorial is a "Go-to" for me. And I use it for all my canned puree's "hands down"( me & my fellow Hot Sauce" friends have jars in the fridge and on our shelves as we...

Much appreciated Josh...I shared a quart with a close friend, and kept one for myself. Our stock is almost depleted, since it shows up at every meal,so another batch with some fresh pods from the garden will be in the mix very shortly.(although I must admit I'm running very short on Datil dust) CM

If I choose to puree and cook my mash, I process it well enough that it generally contributes to the texture and consistency of the finished product. Most often I am utilizing a fermented mash that I am blending with other ingredients and condiments for use as a topping or a grilling/dipping...

In addition to the on spot advice of beerbreath81... If you used a strong brine (>5%) than you might want to strain off a little of the volume just to reduce the level of saltiness...that is unless you desire that particular taste. CM

Greetings Mike, I don't personally use sourdough hooch as a starter, but there are others who do. I When I choose to use a starter,which doing so is just an option, I use whey from yogurt....and I don't have issues like you describe. However, I still use a mild salt brine(nowhere near 10%...

Greetings BTM, Sounds like you are well on your way down the fermenting path. I agree with SmokinFire's observation that you have obviously done your homework. Both your ferment blends sound great, and from your description they should work out fine.   The only thing I see that might be an...

I've got several Aji Limon plants that are just beginning to ripen but they are simply loaded with pods. I might just have to sacrifice a dozen or so this afternoon and give your dipping sauce a try. I appreciate you posting the recipe. CM

I totally agree with you hot stuff.... Google the topic....research the science for yourself.... and get some confirmation on the proper steps to follow for pressure canning.   The botulism spores can survive and multiply in improperly canned low acid foods. Water bath can kill the toxin, but...