Posted this questions in another section of the forum, but essentially, do jars with fermenting pepper mash need to be in the dark, or is basic room lighting (not direct sunlight) OK?
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tutorial Fermenting Peppers 101
- Thread starter RocketMan
- Start date
Closet it is.
Does the mash need to be started all together or can it be added to as more pods become available?
If i did a mash that was able to be added to, would i also add the other ingredients (garlic, onion, carrot, tomato and basil etc) in increments or would i start off with the full quantity required and only add extra peppers?
If i did a mash that was able to be added to, would i also add the other ingredients (garlic, onion, carrot, tomato and basil etc) in increments or would i start off with the full quantity required and only add extra peppers?
Every time you open a fermenting mash is another chance of infection. I don't open mine at all anymore until its time to process it. After that it goes in the fridge for more aging.
Thanks. Neighbour gifted me some bhuts so i now have enough peppers to get the mash going without needing to continually open.
Will run with 8 bhuts, 4 habs, 2 fitali, 3 large bells, 4 large tomatoes, 4 garlic cloves and a bunch of carrots. Should i add some peppercorns?
Will run with 8 bhuts, 4 habs, 2 fitali, 3 large bells, 4 large tomatoes, 4 garlic cloves and a bunch of carrots. Should i add some peppercorns?
Weather temps have got quite high the last 2 days so i now have kahm. Do i remove it now (7 days in to ferment) or wait for ferment to stop then remove it before processing and cooking?
If i leave it in there should i put the ferment in the fridge or leave it out. Temp is staying high for another week at least.
If i leave it in there should i put the ferment in the fridge or leave it out. Temp is staying high for another week at least.
Hi everyone Im new to the forum
Few questions before I start my first mash
-I have a good amount of peppers in my freezer that I grew this summer(1/2 moruga scorpions and 1/2 habs) some didnt fully ripen by fall and weather was getting cold so I picked them green. Should I do 4 small batches (red scorp, green scorp, red hab, green hab), 2 batches(scorps and habs) or mix them all up?
-can I halve the peppers and leave the other ingredients (carrots, onion, garlic) in large chunks and use my glass puck weights to weigh them down? Is this a bad idea? I have read much of this thread and noticed most people grind it up. I just think it would be easier to weigh down in larger pieces. How would this affect the fermentation time?
-I think whey would be easiest for me but have not read much on here about how to extract it from yogurt, do I just skim some of the watery stuff off every day or is there a process I dont know about?
I have read about 20 pages of this thread so far and have learned so much and for that Id like to thank everyone who contributed
Few questions before I start my first mash
-I have a good amount of peppers in my freezer that I grew this summer(1/2 moruga scorpions and 1/2 habs) some didnt fully ripen by fall and weather was getting cold so I picked them green. Should I do 4 small batches (red scorp, green scorp, red hab, green hab), 2 batches(scorps and habs) or mix them all up?
-can I halve the peppers and leave the other ingredients (carrots, onion, garlic) in large chunks and use my glass puck weights to weigh them down? Is this a bad idea? I have read much of this thread and noticed most people grind it up. I just think it would be easier to weigh down in larger pieces. How would this affect the fermentation time?
-I think whey would be easiest for me but have not read much on here about how to extract it from yogurt, do I just skim some of the watery stuff off every day or is there a process I dont know about?
I have read about 20 pages of this thread so far and have learned so much and for that Id like to thank everyone who contributed
as far as how you mix them up, that's kind of really up to you. Depends on what kind of flavor you're going for.
As far as grinding up or leaving them in halves, they will probably ferment quicker being ground up but as long as you have some patience I don't see any problem leaving them halved.
As far as grinding up or leaving them in halves, they will probably ferment quicker being ground up but as long as you have some patience I don't see any problem leaving them halved.
karoo said:
When you pull this current ferment save back a small amount (like maybe 4oz or 120g) and put it in a sealed container in the refrigerator. Then when you go to start the next ferment, pull the small bit that you saved from the cooler, let it come to room temp and then add it into the new batch.
As a newbie learning to navigate I appreciate things like this from veterans of the pepper
Well, I finally finished all 49 pages of terrific information. I had started my first fermentation about 2 weeks before finding this site. I used about 2 lbs. of red jalapenos, 10 Serrano's, and about 5 Habanero, along with 5 cloves of garlic, a little sugar, a little rice wine vinegar (I know better now). I pureed it all, placed it in a stainless steel bowl, covered it with plastic wrap, and stuck in in a dark drawer in the garage. I was getting some activity, but could only wait 7 days to try it. I forced it all through a strainer to get all the pulp I could, cooked it and tasted it. I felt it needed tweaking, so I added a chunk of yellow rock sugar, some cider vinegar, some fish sauce (for some depth), and rounded it out with some smoked paprika. It was still a little hot, so I cut it with tomato sauce.
It worked out really well, balanced, and full of flavor. It's my wife's new favorite hot sauce, so I need to try and duplicate it, and document all of the quantities this time.
I have since picked up 1 gallon glass jars, with air locks, and have a 1-1/2 gallons of just red jalapenos and 1-1/2 gallons of just red Thai peppers fermenting. I'm going to leave a gallon of each go for 45 days, as recommended here, and the 1/2 gallons will only go 2 weeks, as I will be needing more sauce.
It worked out really well, balanced, and full of flavor. It's my wife's new favorite hot sauce, so I need to try and duplicate it, and document all of the quantities this time.
I have since picked up 1 gallon glass jars, with air locks, and have a 1-1/2 gallons of just red jalapenos and 1-1/2 gallons of just red Thai peppers fermenting. I'm going to leave a gallon of each go for 45 days, as recommended here, and the 1/2 gallons will only go 2 weeks, as I will be needing more sauce.
My wife says that's what our future grandchildren are gonna call me, hahaha
Hello. I am new to fermenting pepper sauce, but have fermented other veggies. I have a sauce going noe with habaneros,ginger ,garlic,onion ,carrots,and lime juice. It is on its 10th day and making lots of bubbles. This is really just to try to approximate a sauce I once bought that had a hint of lime in it that was wonderful. Should I wait much longer to try it before adding lime zest a little at a time to get measurements right?