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share-a-recipe Fermentation devastation!! Warning!! Grafic!!
- Thread starter Jbone
- Start date
Only if your pH level raises higher than shelf stability. I personally only reserve back a third of them or if I'm using multiple peppers I might choose one variety to put in fresh.
And by fresh I mean unfermented. Sometimes I will smoke these peppers or roast them until they're charred. Sometimes they do go in fresh without cooking only processed through the sauce.
You tasted them after they rehydrated in the salty liquid! That's like tasting a sponge you put in the brine and saying someone sold you salty sponges.
Bou
eXtreme
Those damn salty sponges... you got ripped off too didn't you?!
Putting dried peppers in is fine. Tasting them and expecting them not to be salty was the problem, so you blamed it on this pepper. The ferment would probably have been fine either after a) being blended into sauce or b) allowing more time for balance/osmosis to occur.
You can always ditch the brine and just blend the peppers with a new liquid, for sauce. Add whatever you like. Make a pineapple hot sauce, etc. That doesn't mean the pineapple had to be fermented. The ferment is just an ingredient. Certainly no need to ditch that entire ferment! Make sauce!