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  1. peppersproutfarm

    PSF 2021

    Almost time to harvest nappa cabbages. I need a good simple kimchi recipe. I have Korean flake and paste, can acquire anything else I would need like radish or ginger. Included my hand in the picture for size reference.
  2. peppersproutfarm

    PSF 2021

    Checking on things after a bit of rain. More volunteer greens (Chinese Red mustard) Dwarf peas setting pods. English peas finally got the first flower. Artichoke doing great (first time growing. These things are awesome looking already) please ignore my bolted lettuce tower LOL 😂
  3. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    And by fresh I mean unfermented. Sometimes I will smoke these peppers or roast them until they're charred. Sometimes they do go in fresh without cooking only processed through the sauce.
  4. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    Only if your pH level raises higher than shelf stability. I personally only reserve back a third of them or if I'm using multiple peppers I might choose one variety to put in fresh.
  5. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    One bit of advice that may be helpful. If you want face ripping heat. Find a good balance of fermented and fresh peppers. I started doing this with my habanero sauce and got a bump in heat by reserving about a third of the peppers to be added fresh to the cooking part of the sauce making process.
  6. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    Fig, scorpion and black pepper. That was a sauce I made last year. It was really good. I have a fig tree on the property so it was only natural that I add some to a sauce at some point. LOL
  7. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    I think I speak for all sauce makers when I say. We've all had sauces not turn out the way we wanted them to. There's always going to be some sort of learning curve. Sucks that you had to lose out on all those beautiful peppers.
  8. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    I believe the problem was that you did not rehydrate the peppers prior to ferment. The dried peppers took in all of the salty brine leaving you with the pepper that was 3% salt. That's quite salty on an individual basis. In the future if you look to have this flavor try adding it post ferment...
  9. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    When you say you tasted them. You mean tasting them out of the ferment? Or you did try them dry right out of the bag? I'm just curious how salinity gets into a dried pepper I don't know that they use salt as a curing agent. Could be wrong.
  10. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    Did you rehydrate the Chili's before adding them to the brine? This may have been the issue because if put in dry then they are going to absorb all of that salty brine whereas if you would have rehydrated them first less of the salt would have been absorbed. Are the Chili's salty themselves like...
  11. peppersproutfarm

    recipe Fermentation devastation!! Warning!! Grafic!!

    I'm failing to see the devastation. I would continue to ferment and separate brine after fermentation. Then add back brine to taste when you cook the sauce. Or use a mild vinegar like rice if thinning is required. If you like vinegar notes. This recipe sounds great with a touch of ACV.
  12. peppersproutfarm

    PSF 2021

    Still no freeze. 35 last night. Waiting for frost so I can burn the stuff that will die during a frost. In the meantime my garden is overrun by zinnia that popped up since the hurricane.
  13. peppersproutfarm

    PSF 2021

    Turnips are almost ready to harvest.
  14. peppersproutfarm

    condiment Melinda's Peri Peri large bottle

    Pickled okra is a must! I've done the pickle juice before it's quite good the juice from Vidalia onions is quite good as is the juice from an olive jar. My personal favorite is the juice from a jalapeno jar.
  15. peppersproutfarm

    Word Association Thread

    Think
  16. peppersproutfarm

    condiment Melinda's Peri Peri large bottle

    I'll try that before I toss it lol. I just realized that I do not have the original Peri-Peri. I have the Peri-Peri and garlic. Looking at the ingredients it would make a pretty good base for a bloody mary. It already contains flavors like garlic black pepper and lemon. I agree would definitely...
  17. peppersproutfarm

    condiment Melinda's Peri Peri large bottle

    I've used mine to marinate and grill shrimp. It was okay. Haven't found another use for it. Nor have I used much of it. It's in my opinion one of their worst sauces available.
  18. peppersproutfarm

    pics What hot sauce are you using right now?

    Not sure if I would call this a sauce. More a relish or chutney perhaps. In any case it's absolutely wonderful. Complex fermented peppery flavor with a mild spicy undertone.
  19. peppersproutfarm

    outdoors Octopuses, crabs and lobsters to be recognised as sentient beings under UK law

    I read the whole article but I still don't understand what this means for the fishing/crabbing industry in UK.
  20. peppersproutfarm

    bottling Mold Issue

    Do you know the ph of finished sauce? How long was the ferment? How long did you cook? What was temp at bottling? How do you sanitize bottles? Many things can cause this. Definitely need more info.
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