fermenting D3 Ferment attempts

[D3monic]

First time fermenting. Some thoughts and questions. 
 
I'm going to start out with just aji painapple and omni bonnets for my first ferments. I have one those shaker lid ferment kits 
 

 
420g of aji painapple
 
436g of omni bonnet 
 
Questions, with these smaller pods do they need to be chopped up in food processor or is cut in half fine?
 
Only salts I use in my house is Kosher and I have a box of Pickling salt. Will either of these work? I can't and won't use seasalt. 
 
These will be pepper only as I don't think I will be using anything other than peppers, salt and vinegar in the sauce I make from them. Maybe garlic in the omni bonnet sauce not sure yet. 
 
Also is that enough greek yogurt to get things going?

 

[patrad]

lazu rite. . good stuff.  added a can to my last ferment

 

[D3monic]

19 days long enough? I kind of want to process one of these. 
 
So Far they look great, no discoloration, weird fuzzies or other signs of them going south. 
 

 

[tctenten]

Minimum I ferment is 2 months....but that is just me. I hope to process a ferment that I started in September of 2016 in the next week or so.

 

[D3monic]

Minimum I ferment is 2 months....but that is just me. I hope to process a ferment that I started in September of 2016 in the next week or so.

 
Wow!
 
I'm too impatient for all that lol. 

 

[MikeUSMC]

Try to let it go a full month, D3. You're almost there!

 

[D3monic]

Ferment of mixed pods thats been going for almost a month. 
 
Red supers
smoked thai
el scorponero
red onion
carrots
garlic. 
Could of sworn I used apple but didn't write it down.......
 

 
Pasteurization prevented formation of kham yeast as I had hoped. Will continue doing so. But future furments I will allow the peppers to cool fully before adding brine and starter culture. 
 

 
smells heavenly and the brine is tasty. Surprised the brine is only 3.9 though. Not that it matters I'm adding vinegar. Might be lower once I blitz the peppers in?
 

 
Going to shoot for a louisiana style sauce. Hope to get a good consistency. 
 
Next up is a spicy mustard ferment. Looking up good base recipes now. 
 
 

 

[D3monic]

Two batches of lacto fermented mustard made tonight. I can already tell these are going to be heavenly. 
 
This one is
 
1/2 cup brown mustard seed
1/2 cup yellow mustard seed
1 cup brown ale
1/4 cup lemon juice
1/4 cup ACV
1 capsule lacto starters
2tbs brown sugar. 
2tbs kosher salt
 
1.5 carolina reapers
 

 
I left the reaper in whole to slowly add flavor without overpowering the mustard. 
 

 
Second batch is Smoked Bonnet mustard. I pulsed 3 smoked bonnets and instead of brown ale and salt I used the brine from my ferment on last post. 
 
Left is brown ale reaper and right is smoked bonnet. 
 

 

[Walchit]

I love the mustard I made. I can't even decide if any of the batches are better than the others. I was eating it on Ritz crackers

 

[D3monic]

I love the mustard I made. I can't even decide if any of the batches are better than the others. I was eating it on Ritz crackers

 
I'll have to find the post. I was going to use maple syrup but my nice expensive maple syrup had mold or something on it. Had only used a little bit too. Can't wait to taste test this in a few days. Might let the bigger jars ferment for a week or two before moving to little jars and canning. I ordered two dozen 1.5 oz jars for sharing. 

 

[D3monic]

Processed the ferment into a sauce. Smells amazing. Hopefully tastes amazing as well in a few days. 
 

 
Really surprised I fit so many peppers into one jar
 

 
Pretty smooth but still thick. 
 

 

[D3monic]

I need to look into Illinois cottage laws and see if I can legally sell mustard at farmers market or if it falls under same rules as hot sauce. Be nice if I could sell anything publicly

 

[Masher]

Damn D3 Mustard looks killer, Sauce looks great and nice bright color.

 

[D3monic]

Damn D3 Mustard looks killer, Sauce looks great and nice bright color.

Thanks! I cant wait to dive into the mustard. Bet it tastes heavenly now.

 

[D3monic]

Tried the fermented sauce today. Holy shit, I think i'm in love. Probably one my top 3 sauces that i've made. Unfortunate I don't have more bottles. 
 
Mustards are good too. Think I'll run them through the food processor prior to canning though. 

 

[karoo]

That's a beautiful sauce and color.
 
Do you use any of the brine in sauce or discard it all ?
Do you prefer a brine ferment or dry/mash ferment?

 

[D3monic]

That's a beautiful sauce and color.
 
Do you use any of the brine in sauce or discard it all ?
Do you prefer a brine ferment or dry/mash ferment?

The jar was packed so full that there really wasnt very much brine at all. I used 1/2 cup of it in my mustard and rest went into the sauce. Still needed 4-5 cups vinegar to thin it out. As for your other question, Im new to fermenting still so dont really have an answer. Ive only ran one mash and this my first ferment that turned out good.