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I just cracked open two vacuum bags of fermented reapers and scorpions. One was from Sept. 1 and the other was from Sept. 23. Same peppers and salt mix. Gave the brine a little taste before I blended them up. The Sept. 1 bag was more bright and almost citrus-y.

Just wanted to close the loop with the finished product. Came out delicious! pH was almost 3. Heat ramps up pretty fast but isn't immediate. I like my sauces salty and not as vinegary, and this one really hits the spot with pepper flavor.

First batch done! More to come, although it will be green and non-fermented. It's pretty tasty! Heat ramps up not immediately but pretty fast. After a few days of tasting them fresh, the fermented sauce of course isn't quite the same heat, but I'm pleased with the flavor and, I mean, it's still...

Thanks! It fluctuates a lot in this old house. Maybe I could put them next to a heat vent. I think if they're alright I may just go ahead and make some sauce with them.

I did a vacuum-sealed bag fermentation with just peppers and 3% salt. Now that the bags have been fermenting away (I hope) for a while, I've noticed that they're not inflating as much as the ones in YouTube videos about this method. Also, I can smell the peppers a little when I hold the bags...

I called into our local NPR station when they were asking listeners what they're looking for but having trouble finding. It turned into this neat little program. https://www.wbez.org/stories/reset-lost-and-found-where-can-i-find-fresh-hot-peppers-in-chicago/8dad35b4-5c05-4ed1-9f8d-a781eabd0d71

I guess I should start bringing them upstairs at night. Thanks!

I've been fermenting some peppers. I'm using vacuum bags and 3% the pepper's weight in salt. I keep these bags in our basement. I woke up in the middle of the night last night and happened to notice that the temperature down there had dipped to about 60. I'm wondering if that's why these bags...

Can't believe I just saw this and missed the IL expo! I'm also going to be in North Carolina on the 10th, but wrong part of the state. :censored: Is there a big national or international list of these types of events somewhere?

Here's a test fermented batch I started 7 days ago using farmer's market ghosts and a new one I just vacuumed and bagged a few minutes ago. I'm worried that the bag from a week ago isn't puffing up very much. I see little bubbles though. I've been keeping them in our basement and I was thinking...

Whoa! Interesting!!!

So to ask a dumb question in the smart people thread, does lacto-fermentation reduce the level of capsaicinoids?

Just to complete the sequence, here's the final product.

First color on the morugas after months of staring at these plants every day since spring -- sauce season is nigh!

Thanks!

Fair enough. I got a vacuum sealer in hopes of using it to ferment some peppers. I guess if the fermentation experiments don't pan out, I can always just use that thing to seal them up for long term freezing.

I think I can find a time when nobody is going to be home for a while. If you don't ferment, is it just basically a requirement that you boil/stew them a while? I've seen YouTube videos where folks just throw fresh peppers in a blender with vinegar and salt, but I'm not sure how trustworthy they...

It's starting to take on the dark color now. It should be red in a coupe days.

I got this plant on a lark at a local park greenhouse's fundraiser. It was labeled as a "fish pepper" plant. After looking at other fish pepper plants online, I'm not sure that's what it is. It doesn't and hasn't ever had the distinctive big flowers or striped peppers. I don't have a picture of...

I would be happy with five or six months of fridge life, I think. It would be great if I didn't lose too much flavor, but I guess there will be unavoidable tradeoffs. Not putting all my eggs in one basket, I'm hoping I manage to pull off the vac bag fermentation, too, but this is my backup...