Ok so i have a pile of peppers that were quickly wilting as I figured out what to do with them. After doing some reading and asking a few questions I went and built some fermenter lids with airlocks.
Materials:
Instructions:
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3866%2F15045826416_dd62a6c376.jpg&hash=d603defd46097d89fdf56d97db6ef937)
Fermented Hot Sauce by boostdemon, on Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5579%2F14882179060_21b05de2ed.jpg&hash=28702085504a39d9138c4a9d4a67cfa3)
Fermented Hot Sauce by boostdemon, on Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5566%2F14882127759_b659afd001.jpg&hash=6ffbd2e4204a0f192874caa31bbf88be)
Fermented Hot Sauce by boostdemon, on Flickr
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The mash I made consists of everything that I had laying around that was red. It made about 2.5 cups of mash from the following ingredients:
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5586%2F15068826425_cfd9348637_c.jpg&hash=73da3f4c672a5e60356710ba8f10c7b6)
Fermented Hot Sauce by boostdemon, on Flickr
Top row: Vidalia Onion, 1/2 lime juiced, 1 clove of garlic, Cayenne
Middle row: Prik Chi Faa, Paper Lantern Habaneros, Jalapeños
Bottom row: Peter Pepper, Aji Brazilian Starfish, Brandywine Tomato
(the only two I grew are the Peter peppers and the tomato, the rest are from Juanitos Peppers)
Chopped and processed to a mash:
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5574%2F14882121419_375872fa50_c.jpg&hash=8dc38a895f9a25676fdf735e4a2acdf4)
Fermented Hot Sauce by boostdemon, on Flickr
Then I added the mash to a bowl and mixed in the following:
1/2 tsp of Cumin powder
1/2 tsp of Turmeric
1 tsp of Cinnamon
1 tsp of Ginger powder
1 tbsp of Mortons pickling salt
1 cup of distilled water
1/4 tsp of whey from greek yogurt
Filled up the jar and put some distilled water in the airlock to the max fill line.
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3838%2F14882262587_33119c355b_c.jpg&hash=46acf3c8e23c6dd8c2295d60f3f90b60)
Fermented Hot Sauce by boostdemon, on Flickr
Now I just wait to see if I grow lactobacillus or mold!
Checked it this morning and the water in the airlock is mostly in the bottle side of the trap - to me that indicates a vacuum in the jar? that normal for just starting out or should I redo it now while its still fresh?
Materials:
- Ball wide-mouth plastic lids - 8 for $6.48
- Double bubble air locks - 3 for $5.99
- 3/8" ID electrical rubber grommets - $0.42 each at hardware store
Instructions:
- Drill 1/2" hole in plastic lid
- Stuff grommet into hole
- Smooth out seam on airlock tube with razor blade or sand paper so it seals well
- Put some olive oil on the grommet and slide the airlock through
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3866%2F15045826416_dd62a6c376.jpg&hash=d603defd46097d89fdf56d97db6ef937)
Fermented Hot Sauce by boostdemon, on Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5579%2F14882179060_21b05de2ed.jpg&hash=28702085504a39d9138c4a9d4a67cfa3)
Fermented Hot Sauce by boostdemon, on Flickr
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5566%2F14882127759_b659afd001.jpg&hash=6ffbd2e4204a0f192874caa31bbf88be)
Fermented Hot Sauce by boostdemon, on Flickr
------------------------------------------
The mash I made consists of everything that I had laying around that was red. It made about 2.5 cups of mash from the following ingredients:
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5586%2F15068826425_cfd9348637_c.jpg&hash=73da3f4c672a5e60356710ba8f10c7b6)
Fermented Hot Sauce by boostdemon, on Flickr
Top row: Vidalia Onion, 1/2 lime juiced, 1 clove of garlic, Cayenne
Middle row: Prik Chi Faa, Paper Lantern Habaneros, Jalapeños
Bottom row: Peter Pepper, Aji Brazilian Starfish, Brandywine Tomato
(the only two I grew are the Peter peppers and the tomato, the rest are from Juanitos Peppers)
Chopped and processed to a mash:
![](/proxy.php?image=https%3A%2F%2Ffarm6.staticflickr.com%2F5574%2F14882121419_375872fa50_c.jpg&hash=8dc38a895f9a25676fdf735e4a2acdf4)
Fermented Hot Sauce by boostdemon, on Flickr
Then I added the mash to a bowl and mixed in the following:
1/2 tsp of Cumin powder
1/2 tsp of Turmeric
1 tsp of Cinnamon
1 tsp of Ginger powder
1 tbsp of Mortons pickling salt
1 cup of distilled water
1/4 tsp of whey from greek yogurt
Filled up the jar and put some distilled water in the airlock to the max fill line.
![](/proxy.php?image=https%3A%2F%2Ffarm4.staticflickr.com%2F3838%2F14882262587_33119c355b_c.jpg&hash=46acf3c8e23c6dd8c2295d60f3f90b60)
Fermented Hot Sauce by boostdemon, on Flickr
Now I just wait to see if I grow lactobacillus or mold!
Checked it this morning and the water in the airlock is mostly in the bottle side of the trap - to me that indicates a vacuum in the jar? that normal for just starting out or should I redo it now while its still fresh?