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fermenting Advice on first ferment

portreath

portreath

Hi all
 
I'm looking for a bit of advice regarding my first attempt at making a ferment. I have an airlock on order (in the post because hard to get on this island) I have a tonne of hot red habs so I'm looking for some advice on a recipe, contents for a hab ferment. I've read the 101 so I've got a bit of an idea of how it work, but any other advice would be great.
 
Cheers
 
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Hi P,

Glad to hear your finally getting going!

How many airlocks did you get?

I would start simple and small batches until you get it right (that's what I'm doing).

Definitely one that's just peppers, maybe your habs and some bell pepper to stretch out and tame heat. Then, the same but add onion, carrott and garlic. Then maybe add some ingredients unique to your island.

I'd make a few small batches that you can use to test the variables. The plain pepper being your control. Just make sure to weigh everything and take good notes.

Also post pics and keep us updated! :)
 
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Hi portreath
 
Here is a link to a thread I did on beginner ferments that might be of some help.  That recipe will make a 1/2 gallon and doesn't take too long to mature.  John's suggestion of a pure pepper ferment is also a good one, and I've subbed out the basic recipe in that thread with all peppers and had good results.  
 
The only advice I'd offer is to use what is readily available to you and that you like, be sure to sanitize your vessel and tools prior to beginning and to let time and salt work its magic.  I do not tend to use many/much fruit in my ferments, as I prefer to add the fruit or juice after the ferment is finished and I'm processing the sauce.
 
Please do post pics so we can all follow along in your journey!
 
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Hi portreath,
 
   Good advice above, especially with the start with a basic recipe for your first ferment. A pure pepper ferment is the simplest however a simple recipe of peppers, onion, garlic and carrots is just as easy to manage. You should also consider whether you want to use a starter like yogurt whey, or a commercial starter like Caldwell's Starter Culture, available through Amazon. Some people like to use them and some don't.
  
  Once you have one or two ferments under your belt and are comfortable with the process you can expand out to include some more exotic ingredients that are common to your island and region. I looked up your island's cuisine and your island has Papaya which would do good and you could experiment with the Aloe Vera that grows there. The blog I read said that it's served kind of like a sugar coated candy and that it was really good for your stomach so it might be an interesting ingredient.
 
  What ever you do please share it with us, we all love to see what everyone is up to.
 
Cheers,
RM
 
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JohnsMyName said:
Hi P,

Glad to hear your finally getting going!

How many airlocks did you get?

I would start simple and small batches until you get it right (that's what I'm doing).

Definitely one that's just peppers, maybe your habs and some bell pepper to stretch out and tame heat. Then, the same but add onion, carrott and garlic. Then maybe add some ingredients unique to your island.

I'd make a few small batches that you can use to test the variables. The plain pepper being your control. Just make sure to weigh everything and take good notes.

Also post pics and keep us updated! :)
Click to expand...
 
I have ordered just one airlock, but if the delivery is good, i.e. it arrives in one piece and not 4 thousand I'll more some more. I like the sound of onion, garlic and carrot that what I make my caribbean sauce with (corriander stalks too, I beilive in the USA you call it cilantro)
 
 
 
 
RocketMan said:
Hi portreath,
 
   Good advice above, especially with the start with a basic recipe for your first ferment. A pure pepper ferment is the simplest however a simple recipe of peppers, onion, garlic and carrots is just as easy to manage. You should also consider whether you want to use a starter like yogurt whey, or a commercial starter like Caldwell's Starter Culture, available through Amazon. Some people like to use them and some don't.
  
  Once you have one or two ferments under your belt and are comfortable with the process you can expand out to include some more exotic ingredients that are common to your island and region. I looked up your island's cuisine and your island has Papaya which would do good and you could experiment with the Aloe Vera that grows there. The blog I read said that it's served kind of like a sugar coated candy and that it was really good for your stomach so it might be an interesting ingredient.
 
  What ever you do please share it with us, we all love to see what everyone is up to.
 
Cheers,
RM
Click to expand...
 
You mention using a starter, I've heard if this in bread making terms. Is this to help the fermention start quicker? I live on a island that is quite warm, temps at this time of year are 24 -26c I'm guessing this might help the fermention process too.
 
Smokin Thanks for the link, great stuff. I have a 2 liter glass jar (33.8 US fluid ounces) with a metal lid which I'll prepare when the airlock and rubber bung arrives. I will be blogging my activities so will be keeping you posted success or fail, or as the old English saying goes, 'warts and all'.
 
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24 - 26 dC won't be a problem, LAB like it anywhere from 25 to 30 dC and can even handle it a bit warmer. If anything it'll be a bit on the cool side to them so your ferment may take a little longer.
 
Yes the starter will help your ferment to get started faster and with the temperature being on the cooler side I would recommend you use one on your first one to assist it ti get going. Then you can judge whether you want to continue to use one or if you want to try one without it.
 
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