Search results

Did you de seed all them peppers. How late my did that take

Do you really need cabbage leaves if your doing mash with a fermentation lid

Will any probiotic capsules be helpful. Like the 50 billion count one I take everyday

Any updates

Plan was to do a big jar of just habanero mash. Then play with different combos when complete. Was thinking habanero mango tangerine

Their is nothing no wrong with it. I just found it bland. And if I recall the used some leftover jalepeno brine. I have nothing to tomorrow so I will just use a smaller jar

Well my sourkrout didnt taste very good (not spoiled.) how much of the juice should I add

I have Greek yougert from local store lol

picked up 2.5 lb of habanero from local store. problem is I wanted 4lb to fill a half gallon jar.   am I ok to make mash  and add more next week when they restock?   Also  I read on here some where I can add a probiotic tablet to jump start mash.  did I read that right? if so what strain?

How do I get some peppers?

How many pounds of habenero to fill 1/2 gallon wide mouth jar with mash.

Link no link no longer works

So the secretary at work. Mexican woman. Got me in to hot sauce last year and I have greatly increased my tolerance. But I can not get her to say damn this is hot. So far the hottest thing I have brought her is tobacco scorpion pepper sauce and she was not impressed. What can I give her...

Tctenten. My response was similar. I like the idea of fermenting just the peppers. This play around with multiple recipes later. I may do a one gallon habanero mash to experiment with. Later

what are the advantages of a year ferment vs 2-3 months?

I may pick up a gallon jug and do one big batch.  do you ferment with the vinegar and lime juice in it?  are you doin a mash or brine?

Made two jars tonight but had to use habanero. Any one ever try it with ghost peppers

would like some ideas for a habanero/mango salsa. kids are out of school need something to ferment. have a few ghost peppers to add to the mix if needed. thanks

So the ghost pepper bell pepper and salt brine. How do I save that. Blend and cook down?

What I figured but it was to late