Hello all,
I have read pages and pages of threads about people fermenting peppers and such and watched the natural progression as it goes through the process. I have always made my own BBQ sauces from brown sugar and molasses versions to vinegar and spices. The majority of the time they come out great. For me, making a fermented hot sauce was next on my list so I gave it a shot.
I had some hot peppers that were a Datil / Hab cross I believe (plants were originally sold as datils but weren't). Since these peppers weren't what I was really wanting to do this with, it gave me a great opportunity to do a trial run just to see how it comes out since I don't care if it gets messed up. I read many many recipes and wanted to keep it simple so I just used peppers and fresh garlic. Instead of doing a mash (trying to avoid mold and yeast that many get) I rough chopped the peppers and garlic and put them into a clean pickle jar with a salt brine ~6%. As soon as the brine went in I put on the lid that I put an air lock on and put it away in the cabinet for safe keeping.
So, yesterday was one week in and I have not seen any bubbles or anything. It just sits there but I do swirl the jar every couple days. I made sure to mark the jar with a little line because I wanted to see if the liquid level would rise from the salt but it has not budged either. Any suggestions? My plan is to just let it sit until it either rots or finally gets going. On the other hand, I do have a jar of kimchi in the fridge that I was debating putting a couple spoonfulls of liquid from but I didn't want to open the jar and ruin what I already "may" have going. Any suggestions?
I have read pages and pages of threads about people fermenting peppers and such and watched the natural progression as it goes through the process. I have always made my own BBQ sauces from brown sugar and molasses versions to vinegar and spices. The majority of the time they come out great. For me, making a fermented hot sauce was next on my list so I gave it a shot.
I had some hot peppers that were a Datil / Hab cross I believe (plants were originally sold as datils but weren't). Since these peppers weren't what I was really wanting to do this with, it gave me a great opportunity to do a trial run just to see how it comes out since I don't care if it gets messed up. I read many many recipes and wanted to keep it simple so I just used peppers and fresh garlic. Instead of doing a mash (trying to avoid mold and yeast that many get) I rough chopped the peppers and garlic and put them into a clean pickle jar with a salt brine ~6%. As soon as the brine went in I put on the lid that I put an air lock on and put it away in the cabinet for safe keeping.
So, yesterday was one week in and I have not seen any bubbles or anything. It just sits there but I do swirl the jar every couple days. I made sure to mark the jar with a little line because I wanted to see if the liquid level would rise from the salt but it has not budged either. Any suggestions? My plan is to just let it sit until it either rots or finally gets going. On the other hand, I do have a jar of kimchi in the fridge that I was debating putting a couple spoonfulls of liquid from but I didn't want to open the jar and ruin what I already "may" have going. Any suggestions?
