I am currently fermenting a mash of caribbean reds,. The final product will be made into a sauce, along with mango and kiwi. Would you suggest I ferment the mangos and kiwis with the peppers or just let the peppers ferment on their own and add the mangos and kiwis as fresh fruit as I make the sauce?
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fermenting Fermenting fruit with pepper mash
- Thread starter Lucifer
- Start date
peppers really dont have that much sugar so I always ferment fruit with the peppers---heres some that im working on now
bhut & pinapple
morugas and apple
this one turned out really good....orange habs, carrots, onion, garlic, not much heat though
bhut & pinapple
morugas and apple
this one turned out really good....orange habs, carrots, onion, garlic, not much heat though
I've done this many time as well. One if my most requested sauces is a Jamaican style with lots of fruit in it. You get a sauce that will be full of the natural fruit flavors but isn't a sweet sauce since the lacto will consume all of the sugars. Can get some really amazing sauces this way.
Cheers
Cheers
Lucifer,I had kinda the same idea as you.My local store had mango"s and kiwi on sale.I'm getting it fermented today.I want to ferment a bunch after my hooch is done from RM's sourdough recipe(the 24th it should be ready).For now I will use the whey from greek yogart to start it. View attachment 9469Lucifer said:
This will have 1/2 7pots and 1/2 red scorps with 1and1/2 tsp pickling salt per cup water for brine.Also 2mangos,2kiwi a little fresh garlic a medium onion.Wish me luck.
I'm starting that new mash today, going to use pound of Caribbean Reds, half pound of TS Morugas, half pound sweet red bell peppers, 1 mango, 1 kiwi, garlic and onion and a carrot. Gonna use some of my current ferment as starter. Lets see what happens. Good luck to u on yours.
Here is the way it turned out.Now the hard part,waiting for it to come alive.I hope adding 2 of each fruit is not to much sugar.If anyone can answer this I would be thankfull.
View attachment 9470
View attachment 9470
good looking sauce, hows this coming along. Good active fermentation?burntends said:
It took off over the weekend.I have been giving all my jars a good shake daily.
View attachment 9743
Nice its lookin really good. I see your keeping it warm too. Let us know how you finish it
This is this morning,you can see my black line.This jar is my most active.They seem to take a week or so to get going,then go crazy,then settle down.The heat mat saves me from my Iowa winter.lol
View attachment 9765
cypresshill1973 said:
Beauty is in the eye of the beholder CH. When I use fruit in a mash its for sweetness, balance and flavor. Recently I used 2lbs peppers, 1lb carrot, 1lb onion, 1lb mango/pineapple, 1/2lb garlic (along with salt) in a mash with good results. Some like more or less - all depends on you.
One note: The higher the sweetness of a mash - that is the more sugars that are in it - the longer it can/should ferment. I tend to take a lead from RocketMan and let my high sugar mashes ferment about 90 days.
I'm going to throw some ferment wasp peppers to harvest very very hot. I will use pineapple, onion, garlic and sour lemon. As I got a large piece of sourdough (baker friend gift me)
Use peppers 1/2lb, 1/4lb of onion, some garlic, 1/4lb of pineapple. How many grams using sourdough?
I think the lemon tart should be added once the ferment over, this is better??
The sourdough
Use peppers 1/2lb, 1/4lb of onion, some garlic, 1/4lb of pineapple. How many grams using sourdough?
I think the lemon tart should be added once the ferment over, this is better??
The sourdough