fermenting Buddy's Ferments - 2016 Season Has Started

[buddy]

Here they are . . . not sure how they will end up, but it looks like they are all off to a good start:
 

 

 

 

 

 

 

 

[wayright]

#9 . . . Harissa style.  I'm digging on the way this tastes going in to the fermenting phase.  Hoping it tastes even better when it comes out!  Love the color.  Thanks for looking.
 
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
 

DSC_0900.JPG

 
 
 
 
Damnit man! 
 
You got me with that one T
 
i've been digging on your Red Peno / Red Morouga big time 
 
 

Kevin

 

[buddy]

#10 . . . Lemon Drops (recipe modified from ChileMonsta)
 
Lemon Drops
Jay's Peach Scorpion
Lemon Juice
Garlic
Onion, Yellow
Pineapple
Cilantro
Cumin
Brine
 

 

[wayright]

Sweet!
 
Love me some Lemon Drops,Those Jays Peach should kick the heat level up nicely
 
Go Cubbies
 

Kevin

 

[buddy]

Ferment #11 (Rocoto)
Rocoto, Orange
Mango
Carrot
Ginger
Agave Nectar
Salt, Pickling

Ferment #12 (Red Hatch/Red Savina)
Red Hatch, Roasted
Habanero, Red Savina
Red Onion
Garlic 36
Allspice,  Ground
Salt, Applewood Smoked Sea
 

 

 

 

[alfie]

Nice looking sauces!!!

 

[buddy]

Saw tims77 posts making a cherry based and cranberry based sauce.  Modified a bit and used my last 2 fermenting jars . . .
 

 
Ferment #13 (Cherry/Cranberry)
Red Hatch
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling
 
Ferment #14 (Cranberry/Pineapple)
Inca Red Drop
Cranberry 
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 

 

[Masher]

Yum....those Cranberry mixes sound and look excellent...Cran cherry and Cran pineapple.

Great choices buddy

 

[buddy]

Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active  ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 

 

[sicsempertyrannis]

this thread is officially killing me with pure envy

 

[buddy]

Getting close to processing some of these.  The initial 3 2016 ferments are now 58 days into the process.  I'm getting anxious.
 
TJP

 

[romy6]

Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active  ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 

DSC_0920.JPG

 
 I say tell them non chili lovers to go buy some Louisiana hot sauce brother    don't fix what ain't broke  

 

[buddy]

Processed 6 ferments over the past few days:
 
Ingredient
Red Hatch Peppers, Roasted
Red Brain Strain
Garlic, Roasted
Onion, Roasted
Cumin, Toasted
Salt, Pickling

 
Red Hatch Peppers
Red Brain Strain
Orange Bell Pepper
Orange Jalapeno
Carrots
Onion
Apple
Garlic, Roasted
Salt, Pickling

 
Red Thai
Red Jalapeno
Red Brain Strain
Red Serrano
Garlic, Roasted
Onion, Roasted
Ginger
Cumin, Toasted
Salt, Pickling

 
Yellow NagaBrain
Pineapple
Carrots
Shallots
Garlic
Lime Juice
Salt, Pickling

 
Douglah
Chipotle (Rehydrated)
Papaya
Pineapple
Onion
Garlic
Lime Juice
Cinnamon
Nutmeg
Salt, Pickling

I lost about 1/3 of this down the sink while transferring from stove to blender, drag!
 
Brainstrain
Mixed fruit (Pineapple/Mango/Strawberry/Peaches
Onion, Red
Garlic
Salt, Pickling

 

 

[JoynersHotPeppers]

They all look amazing!

 

[buddy]

Processed some ferments that I started in late October/early November 2016:
 
6 Bottles
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling

 
6 Bottles
Orange Thai, Smoked
Red Hatch, Roasted
White Onion
Garlic, Roasted
Salt, Pickling

 
3 Bottles
Inca Red Drop
Cranberry
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 
5 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling

 
3 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Red Onion
Garlic
Allspice,  Ground
Salt, Applewood Smoked Sea
 
5 Bottles
Rocoto, Orange
Mango
Carrot
Ginger
Agave Nectar
Salt, Pickling

 
Jay's Peach Scorpion
Mango
Peach
Parsnip
Salt, Pickling

 
Thanks for looking and sorry for the large file.

 

[MikeUSMC]

Sauces are looking awesome, Buddy! I especially like seeing all the little "specks" in the darker colored ones from the roasting

 

[Crispee-FL]

They look delicious!

 

[danmurphysays]

curious on that cherry, cran, kombucha looks great!

 

[SmokenFire]

Beautiful as usual Buddy!  

 

[Elpicante]

Buddy do you have a video on how you start you ferments. Noob here! What's that covering the mash? Raw Cabbage? How and when do you add the culture? Can I do this with a cheese cloth?

Ps great looking products buddy!

 

[Masher]

Have not seen Buddy on here for awhile.

Wanted to give this thread a bump for Walchit/Andy to get some ideas.