Search results

I have a patio table that should hold them all, it stays shaded all day. I wanted to avoid leaving them outside because of pests, but at this point I’m probably doing more damage than they could, and the patio table should elevate them above crawlies. As for drainage... Uh, what would be...

This is my first attempt at growing peppers, largely because it's hard for me to find anything around where I live that isn't Habs or Jalapenos (being in cajun country you'd think a guy could find some cayenne, but nooooo.) So the list of things I've probably messed up could be vast. I bought a...

Sorry for the delay, I never saw that there was a response here. I just used wild yeast if I remember correctly, it was a while ago. If I did anything it was a more typical baker's yeast, though I've stopped doing that, for the exact reason Pimental said. It didn't help or hurt, wild...

In celebration of 2020, I've decided to name my first sauce made with superhots "Natural Crit." Nerds will get the joke.   Ghost Peppers: 28g (7 Peppers) Fresnos: 90g (~4 Peppers) Jalapenos: 160g (~7 Peppers) Bell Pepper: 138.7g (1 Pepper) Garlic: 188.7g (7 Heads) Carrot: 76.7g Cayenne Powder...

Decently spicy would be at least few times hotter than Tabasco. For me, "decently spicy" is "too hot to sell to the average person, but not the hottest thing a hot-sauce-shop would have (not including the "challenge" sauces)." Not as hot as Scorpion Tabasco. Scorpion Tabasco is a fair bit too...

So, planning a new hot sauce. Ive got 5 ghosts in the freezer that I want to use in a new mash I intend to ferment. To go along with them in the mash Im planning on doing baby carrots (because theyre what I have on hand), garlic, red bell peppers, and some jalapeños. Having never used...

Update: Good on ham. Not great on turkey. Not terrible, but eh. Didn’t add more to turkey after the first try. Sent from my iPhone using Tapatalk

Haha! Thanks! Just as a side-note, it is a little strong on the ginger and less on the cranberry in final form; not in a bad way, exactly. Just in case you’re going for more cranberry, keep that in mind. The heat isn’t as much as it could be if I cut some of the Fresno’s in favor of habs, which...

I have done it! Yes, they are just as red as they appear. pH was like 2.95. 120g of Habs 138g of Fresno 74g of Ginger 651g of Cranberries 32g Salt, + distilled water to texture Made two 24oz jars, but one of those jars got moldy. That's why I love working in multiple smaller jars.   Finished...

I would suspect kham yeast, at least earlier stage kham yeast. Your brine was a little low on salt content for what you’re fermenting, but only just. Kham yeast smells sweet, almost sickly sweet/yeasty in large quantities, so it passes the smell test and isn’t harmful, but does warp and...

Basically, after you reintroduce new air into it, you need it to be below 4.4 pH. Between the first time you stick it in a jar and the fermentation, you've got CO2 and insufficient Oxygen keeping nasties at bay.

I usually add the vinegar content I want in the end, with a little extra water, and boil that. So there might be some of the brine left to possibly all of it left. I adjust water and vinegar to taste & pH.

  Try upping the salt content and check your seals and make sure you don't introduce any new air. As long as you're not adding in low-acid foods you should be fine.

I've done something similar... ish. I more fermented powders themselves; it was cayenne and red-pepper flake. Worked out just fine. I'd imagine you'll still need that xanthan gum. I know I did. Perhaps more than you anticipate; after a while it seems to be separating in my experience. pH came...

It shouldn't be fermenting at all now. At this point it's aging. The fermentation would have stopped after a week or so. If you've still got considerable CO2 buildup now, I'd start asking questions about what sort of black magic you're dealing with.  Generally speaking aging for longer is always...

Also, don't use paper-towels. Use the actual lid. Paper towels are going to just allow more air in, and that means nasty mold. The only thing your paper towels are doing is keeping bugs away. Bugs are hardly your biggest worry.   To release gases, "burp" the jar; crack the seal just enough to...

  I suspect you didn't use a Canning/Pickling salt, which would account for the cloudiness. This is okay. My concern with your picture would be that you've got peppers sneaking out of the top of your brine. You may want to get a plastic bag, fill it with water, and insert that over the top to...

Alongside with what SmokenFire said, maybe even add a QR code for the link.   Against what he said, I'd actually suggest against the white border. Unless done artfully, such borders on monochrome often make it look more like you just whipped it up in MS Paint. If you cocked it 45 degrees, like...

  Depends on how long you want to ferment for. . 1. You'll see bubble formations between the first couple of days and end of the first month, usually. This should last about a week. After this, the ferment is "done." During this period the container will need to be "burped," in which you crack...

I tried this last year. It turned out okay, but the sauce was oddly rather sweet. Not in a good way, but not especially bad. The sauce has it's purpose (it's good on pizza), but not great on everything.  I was working with store-bought powder and pepper flakes. Something to keep in mind...