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:
 

 

 

 

 

 

 

 

[Alynne]

Love following. Thank you for sharing!

 

[Kikaida]

Forgive my ignorance but what's the white blob on top of the mash? I assume its a starter? Does it affect flavor?

 

[buddy]

Forgive my ignorance but what's the white blob on top of the mash? I assume its a starter? Does it affect flavor?

Cabbage leaves to hold down the ferment.

 

[Kikaida]

Ah, looked like mayonnaise or something

 

[smoothlarryhughes]

Hi Buddy - I was wondering if you could share your process?  Are you using salt and starter in these mashes, and if so, what is your ratio of peppers/veggies to salt?   Are you cooking or adding any vinegar to the final product?
 
Are you moving to the fridge once fermentation slows?
 
They all look great by the way!

 

[buddy]

Here are my latest ferments (8).  Many of them are based off of SmokenFire's recipe.
 

 

 

 

 

 

 

 

 
Looks like I will have the Holidays covered!  Thanks for looking.
 
 
TJP

 

[laynlow]

Awesome start!!

 

[JoynersHotPeppers]

nice!

 

[SmokenFire]

The sicman reds, mdd and aji benito are already well underway.  Looking great as usual buddy!  

 

[wayright]

Your starts look awesome T 
 
That straight up baccy ferment is intriguing ..and I was saving all my Incas for the smoker darnit
 

Kevin

 

[buddy]

You'll be one of the 1st 3 to get a bottle of the Aji Benito ferment!

 

[wayright]

Diggin it brotha
 
and smoked Incas are in your near future  
 
As well as at least 2 others
 

 
Kevin

 

[buddy]

Added #9:
 

 
And #10 (modified from cone9's post)
 

 

[wayright]

That White ferment looks cool as shit
 

Kevin

 

[buddy]

That White ferment looks cool as shit
 

Kevin

Thx. Hope that it holds it's color through the process.

 

[tctenten]

Cracked open #13 today....pure magic. Really is very good and nice amount of heat.

On those two pictured above you have your ingredients listed, but what is the liquid? Is that water or vinegar?

 

[buddy]

Processed a couple of my latest ferments.  The one with the medium red chiles only is very tasty - I added a 50/50 mixture of white vinegar and distilled water to thin it out.  As some of you know, I have an affection for Thai peppers.  #19 with Thai and Garlic rocks.  Both came in with pH less than 3.4.
 

 

 
 

 

[wayright]

Looking great T,,Are these ferments ones that you started in the "Easy and Fun" thread?
 

Kevin

 

[oldsalty]

Buddy kicking ass taking names!!!!!!!!

 

[buddy]

Looking great T,,Are these ferments ones that you started in the "Easy and Fun" thread?
 

Kevin

Not these.  Only Thai, garlic, and salt brine in #19.  Only chiles and salt brine in #20.