Hi everyone, I'm trying my hand at another set of ferments... this time hopefully I'll run the full gamut of 30 or 45 days without any funk. I tried to be a bit more precise this time around with salt, etc.
Thanks to everyone for the tips on my last post + all the info around the boards.
Found myself a dealer.
Got a pile of chocolate bhuts (these smell amazingly fruity when chopped!), some scorpions, and some birds from a local guy who grows 'em.
The mash.
Made three batches to ferment, this time carefully weighing and measuring the salt %, plus decided to use a bit of the Caldwell's starter for good measure after previous disasters.
Fresh papaya + Scorpions N' Bhuts.
Some ginger, carrot, onion, a kumquat cuz, why not?
Bhut base.
I decided to just ferment the rest of the chocolate bhuts with a basic mash to then use for different sauces later. Might try a cranberry one for Thanksgiving. I have some persimmons too that could go well.
Sriracha.
Another Sriracha style, with red jalapeos, serranos, and some thai chilis.
Get 'er done.
Hopefully this time they'll get going and stay less funky than last time I tried the long ferments. I'm hoping I left enough headspace.
Thanks to everyone for the tips on my last post + all the info around the boards.
Found myself a dealer.
Got a pile of chocolate bhuts (these smell amazingly fruity when chopped!), some scorpions, and some birds from a local guy who grows 'em.
The mash.
Made three batches to ferment, this time carefully weighing and measuring the salt %, plus decided to use a bit of the Caldwell's starter for good measure after previous disasters.
Fresh papaya + Scorpions N' Bhuts.
Some ginger, carrot, onion, a kumquat cuz, why not?
Bhut base.
I decided to just ferment the rest of the chocolate bhuts with a basic mash to then use for different sauces later. Might try a cranberry one for Thanksgiving. I have some persimmons too that could go well.
Sriracha.
Another Sriracha style, with red jalapeos, serranos, and some thai chilis.
Get 'er done.
Hopefully this time they'll get going and stay less funky than last time I tried the long ferments. I'm hoping I left enough headspace.
