Search results

Right on PexPeppers! Congrats! I found pexpeppers through this site like 4 years ago.. my love for superhots began around that time

That's too bad man.. The color and appearance of them looked excellent! Better luck next time!

Ok, I'm about to make a batch. I decided I'll ferment all ingredients except for the lime and honey.   My biggest consideration right now is weather I should use Fresh Tomatoes or Canned Stewed Tomatoes like in my salsa recipe. I'm concerned that the Canned Stewed Tomatoes might not ferment like...

I will also be making a non-fermented salsa sauce to be able to compare the differences

So I've got a great salsa recipe that I have been wanting to experiment with fermenting, and I have some super hot peppers expected to arrive tomorrow. I was curious how a few of the ingredients would do fermenting. I will make this final ferment into a sauce after 30-90 days.   This would be my...

Those look good! After my recent failed attempt, I am looking for new inspiration! Buddy's ferments always got me thinkin..  :drooling:

I'm sad to say that today, after letting this ferment for 6 months, I had to throw it out.  I was curious what the PH on it would read, so I opened it up and poured some into a little cup. I was instantly blasted with a sour smell that was very unappealing. Over time, the breakdown of all the...

Wow, I'm really digging the sound and flavor of that 2nd ferment!

Sounds great!! Thanks for sharing! This is along the lines of how I want to finish my current fermenting sauce

It's amazing how this sauce has transformed from it's original look. It's almost as though the bell peppers are turning into liquid and disappearing. It is bubbling up a storm!    Some fermentation porn for you guys:

Looks delicious!! Could you describe the way it smelled?   I'm completely inexperienced so take this with a grain of salt, but my problems on my latest ferment I believe were caused by too much headspace.    Good luck! keep the pics coming!

very nice!

okay, so I definitely did this.. when I took the lid off, it was just kissing the bottom of the airlock.. I scooped probably about 3/4" off the top, then generously added salt to the top and reset the airlock. I tested the PH of the stuff I scooped out, which was mostly bell pepper, and it was...

OVERACTIVE FERMENTING going on... this ferment has decided to kick into ultimate gear and I am in fear of the whole thing exploding overnight.. I have placed it into a bowl just incase this happens.. It has kham yeast on top.. not a whole not, but enough to see..  Should I open the lid...

I don't know about you guys.. But this looks amazing!! I definitely want to follow its progress!!

  I have always admired Rocketman's sauces, but haven't had the pleasure to taste any yet.. SmokenFire makes a KILLER fermented sauce (can't think of the name off the top of my head.. I think it was called sweet creep or something like that) But it was definitely up there with my ALL TIME...

Ferments are easy and fun! I am experimenting with this one without garlic, onions or carrots. I will probably roast some garlic and onions to throw into the final sauce. There was something about my first two ferments that I didn't quite care for and I think it had to do with the onions...

So now this ferment is really kicking into FULL GEAR.. It is bubbling up a storm these days and I went from having too much headspace to fearing for an overflow! I have to keep knocking the jar on the counter to assist the bubbles to rise out of the top. When left alone for 8 hours or so, all...

Pex Peppers for sure!! Cherry Popper, Red Rage, Killer Swarm, Painapple..  I am a bigtime fan of his

With this picture you can just barely see some white looking specks on the surface. You can also see that it is bubbling along nicely, and there is about a quarter inch of liquid that is suspending the mash. I assume that it's safe to let the ferment continue, and just before processing, scrape...