Cranberry Pinaple Mango Sauce

[dragonsfire]

Started off bad, the (new) jar I was washing cracked on the bottom, no buckets unused, finally found an old pickle jar in the cupboard, a little full hope it will go quietly like the last one.
 
1L Cranberries
3Lb Pinapple
1lb Dried Mango
200gr Red Jalapenos
1kg Red Peppers
1 cup Kefir Whey
2oz pink salt.
3 tbls Seasoning
3 tbls Smoked Paprika (forgot to add, will later once the Mango's swell)
3tbls Ginger Powder (to be added later)
.8L water ( so the stuff blended)
Gentle back and forth blitz all and add to jar, will remove some later into another to make room on top.
Total 4L
 

 

[Codester]

Looks super interesting! Will love to follow the progress of this one 

 

[dragonsfire]

Added the Ginger and Paprika and removed extra sauce.
 

 

[Codester]

So I see you used no Airlocks.. Sorry if I am a total n00b for asking this, but is this a viable way to do a ferment without a lid/airlock for 30-90 days? I would assume it is, since you are doing it :-)
Reason I ask is, the only thing holding me back from starting another ferment is because I don't have another lid/ airlock.. 
What is your technique to "burp" the air out?

 

[dragonsfire]

I find a good improvisation is use cling wrap, it expands and lets air out. I want to get some airlocks but until then the wrap works well. Also mason jar lids that are put on with a light twist also works fine an will release if too much pressure. Once its going then just a lid on top held by gravity is fine Ive found.

 

[MissGreenJeans]

I'm curious about how well your pineapple ferment is going. I recently started a pineapple, carrot, Fatalii mash and it does not seem to be fermenting (no bubbles in the mash after many days). pH is at 4 as of today. I usually see bubbles in my mashes within a few days. I've added a lacto starter from the beer brewing store (Wyeast brand) in hopes of getting something going.

 

[Topsmoke]

what are you planning on using this on?

 

[dragonsfire]

I will check tomorrow and add pic, looks good on the outside

 

[dragonsfire]

Smells good, still fuzzy taste so still going slowly, nice bite, gave it a stir.
Im seeing this on Rice or meats since it has a citrus tang to it
 

 

[dragonsfire]

Update.
Well aged, strong ferment smell. Added 100gr dried red peppers to add some body, was lacking some, added 2cups ACV for the evaporation. Taste ok, heat about mild Jalapeno. Blitzed and bottled into 2L ACV bottles.
 

 

[2Goats]

That color is making my mouf water. Looks great!

 

[dragonsfire]

A blast from the past.
Found a jar of it yesterday and made a dip with avocado and cream cheese, used a bit too much and the heat crept up and punched in the gut. This morning a bit of ass burn (yup something you realy wanted to know). Realy good just need to use less.
 
Some replacement pics.
 

 

[sirex]

Dayuuuuummmmm!!!!! That looks great and sounds killer!!!!