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I've only used whey starters for powders and dried peppers as I wanted more of a push for immediate chemical conversion. I'm a big advocate of using localized lactobacilli that colonize the fruits/vegetal matter directly where they've been sitting (on shelf or otherwise) before fermenting. If...

While I agree with your point, I've had little problem with opening up an active ferment and adding to it, again, as long as the vegetative matter is submerged beneath the brine, effectively making it oxygen-free. Granted, a small amount of diffusion into the surface brine by oxygen may (and...

I guess it's a matter of opinion, but the onggi (Korean fermenting crock) rates as a pretty nifty 'do dad' as it's been employed by Koreans for thousands of years. An old piece of technology for sure, but it does a beautiful job by design. Also, Korean fermenting (as well as many Asian pickles)...

I get them from here: http://www.ebay.com/itm/Glass-Lacto-Fermentation-Jar-Weights-hold-food-below-brine-to-ferment-in-a-jar-/121149550883?pt=Kitchen_Tools_Gadgets&var=&hash=item1c35137123 But I think the glass weights wouldn't do much good with a mash unless buoyed by a larger piece of...

Yes, it's typically best to fill your jars to at or about 1.5" to 2" to capacity. A smaller jar might be your best option. That said, you could keep adding peppers as they are harvested into the ferment and fill it gradually. Do you plan on fermenting a mash or larger pieces of fruit? I use...

Thanks Sic!

YES! This would be an awesome mix!

Thanks all!

Yeah I did he unfortunately didn't have that much quantity. Thanks for the heads-up though!

Please keep me posted. PS. I Love You for the dried Aji Amarillos, Judy!

I'm looking to acquire 1+ lBs of 7 Pot Whites to craft a sauce from. Can anyone here provide or know of a vendor who can supply them to me? Many thanks in advance!   HS

Got some dried Aji Amarillos and Judy threw in some extra goodies too! Definitely highly recommended.

Making a sauce from fresh hot peppers typically requires an acidic additive which acts as a stabilizer, while sauces made from the fermentation process develops these acids over time (acetic acids develop from the biological processes). In my opinion, fresh sauces made from vinegars and citrus...

The only barrier is the surface of the mash itself, which in this case seems to be exposed to the latent air left in the container. Unless you're somehow submerging the mash in the brining liquid (with beaded plastic mesh bags with glass beads [which seems blech to me because of the plastic...

No! Don't chuck it! It's just some type of surface mold but I'd say you should just scrape it off carefully, make sure you've got it all off, then stir the mash. After that, powderize some salt with a grinder/mortar pestle and sift some over the top of the stirred mash.   Stir every few days...

Desmond Dekker & the Aces — Take me back to Africa

There's a lot of headspace in that (Gallon?) jug — especially for a straight mash. It's best to maximize the volume in there so that there's not so much oxygen to potentially feed the nasties. At the very least you might have issues with kahm yeast on the surface. I tend to ferment larger slices...

Beautiful man well done! Looks delish! Out of curiosity, did you have a service bureau print your labels?

Yeah, it's this stuff:     I'm experimenting with different salts from different parts of the world. I've heard that mineral-rich salts help the fermentation process. Not sure how true that is but I likr the idea of the nuances it can add.

Nice schwag yo!   Just started this black beauty bubbling last night!