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:
 

 

 

 

 

 

 

 

[buddy]

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

Kevin

#21 using SmokenFire's "Newest Ferment - Easy and Fun".  Eight bottles.  Very nice . . . hotter than I expected.  Maybe a bit sharp tasting.  I think that I will let them sit in the bottles for a while before using.
 

 

[romy6]

The color is epic T 

 

[Vicious Vex]

I am really interested in seeing how that white sauce looks at the end.  
 
I think this thread has been the temptation I needed to see what I'm missing by not fermenting my sauces.  
 
Thank you for the inspiration.

 

[buddy]

I am really interested in seeing how that white sauce looks at the end.  
 
I think this thread has been the temptation I needed to see what I'm missing by not fermenting my sauces.  
 
Thank you for the inspiration.

I'll post pictures through the process on this one . . . this is my 1st white ferment.

 

[chiltepin]

I love the ferments. Maybe I missed it but, where are all these bottles going? Pantry or friends? My apologies if you said.

Jim

 

[buddy]

I love the ferments. Maybe I missed it but, where are all these bottles going? Pantry or friends? My apologies if you said.

Jim

Combination of pantry, THP friends, most likely a THP give-away, and Christmas presents.  Started another one last night - I am really excited for this one.
 

 

[buddy]

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?

Salt brine (pickling salt and distilled water)

 

[tctenten]

Salt brine (pickling salt and distilled water)

When you process after fermentation, do you discard all of the brine?

 

[buddy]

When you process after fermentation, do you discard all of the brine?

I use the brine as part of the sauce.

 

[tctenten]

Thank you. Have a ferment at the 45 day mark and looking to let it reach 90 days before I process.

 

[buddy]

I am really interested in seeing how that white sauce looks at the end.  
 
I think this thread has been the temptation I needed to see what I'm missing by not fermenting my sauces.  
 
Thank you for the inspiration.

1 week in . . . holding it's color and very active.
 

 

[wayright]

I really dig the detailed ingredients label bro. super helpful 
 
And makes me hungry 
 

Kevin

 

[buddy]

Flushed #22 (Orange Rocoto, Cubanelle, Onion, Carrot, Garlic) - no matter what adjustments I made I couldn't get it to taste right.
 
Processed #23.  Quite happy with this one.  Medium heat but very tasty.  Added some allspice, ginger, and nutmeg (and threw in a cinnamon stick for a while) when cooking.  A nice, all purpose hot sauce.  Probably best on fish and/or chicken.  pH = 3.4
 

 

[wayright]

#23 Looks great T
 
Sucks about #22,been there done that,,too many times
 
Kevin

 

[buddy]

Really digging on fermenting hot sauces.  Processed this one last night - quite nice, not super hot but very flavorful.  Made quite a few adjustments (spices, etc.) before bottling.
 

 

[wayright]

Looks great buddy,Is that a dry or brine ferment?
 
Nice color!
 
Kevin

 

[buddy]

Looks great buddy,Is that a dry or brine ferment?
 
Nice color!
 
Kevin

Dry. . . added some rice wine vinegar to adjust/cut it a bit.

 

[dragonsfire]

Nice looking colours, fresh looking

 

[Chuck.89]

Really digging on fermenting hot sauces.  Processed this one last night - quite nice, not super hot but very flavorful.  Made quite a few adjustments (spices, etc.) before bottling.
 
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What kind of spice did you use for that sauce?

 

[buddy]

What kind of spice did you use for that sauce?

Celery seed, coriander, Chinese 5 Spice, rice wine vinegar, cane sugar,. . .