Sizzle Lips
eXtreme
Just finished processing my Tropical Jalapeno Ferment,time to get the next one on the go....should be ready in a 100 days. Thats how long I like them to go.
This ferment is made up of the following ingredients....
1 lb Scotch Bonnets
1 lb Crimson Red Hot
1 lb Orange Sheppard
3 med carrots
1 med onion
nice chunk of ginger
8 cloves garlic
12 oz fresh raspberries
I used whey from plain yogurt as a starter and I like a brine to keep things covered.
My brine is 2 tblsp pickling salt to 1 cup filtered water.
I use a layer of cheesecloth,food grade mesh and ceramic weights to keep things all under the brine....works great and have never had any mold issues.
I keep my ferments down in the basement out of the light....it is a bit cool.....but the heating pad on low keeps things between 75 and 80 degrees.
it has been two days and these jars are doing their thing....we have liftoff....thanks for looking.
This ferment is made up of the following ingredients....
1 lb Scotch Bonnets
1 lb Crimson Red Hot
1 lb Orange Sheppard
3 med carrots
1 med onion
nice chunk of ginger
8 cloves garlic
12 oz fresh raspberries
I used whey from plain yogurt as a starter and I like a brine to keep things covered.
My brine is 2 tblsp pickling salt to 1 cup filtered water.
I use a layer of cheesecloth,food grade mesh and ceramic weights to keep things all under the brine....works great and have never had any mold issues.
I keep my ferments down in the basement out of the light....it is a bit cool.....but the heating pad on low keeps things between 75 and 80 degrees.
it has been two days and these jars are doing their thing....we have liftoff....thanks for looking.