A big hello from New Zealand!
I just joined a great forum for smoking meat and bbq's but happen to be in the course of processing my first few batches of peppers and one of the forum guys linked your forum so here I am.
Great pinned thread on fermented peppers which has been great to read!
Last week I started my first batch of peppers, I did two lots.
Red - Jalapeño, Serrano and Cayenne
Green - Jalapeño and Serrano
Along with some pickled peppers of the same mixes.
I have also dehydrated quite a lot of them and am busy smoking them today. Been in the smoker an hour.
Red fermented peppers I added 2% of salt per weight and topped it with 1" 5.5% vinegar. No other additions. The pulp keeps rising to the top of the liquor though but it has some bubbles running through it and no scum on top. Kept at room temperatures.
The green peppers I added 3% and the same vinegar along with a chopped bulb of garlic.
A bit nervous about it as I usually keep my stuff refrigerated (I make bacon, ham, salami and other cured meats).
Todays mash I am going to use the smoked peppers, add grated carrot, garlic and whey. Very temped to do a green and red option again so I can get a feel for the flavours. Same 2% salt and a top of vinegar.
Both my current ferments are 7 days old and are tasting great. Unfortunately I have been opening them and giving them a stir as the pulp at the top looks to be oxidising and going pale compared to the bright colours of the rest.
Might have to put them in the fridge or I can force c02 in the tops of the jars (I run a nano brewery in my workshop).
Anyway, very cool reading what you guys have posted and looking forward to reading up on the rest. Lots to dig through!
Might be a new hobby haha. Like I need another...
Jafa
I just joined a great forum for smoking meat and bbq's but happen to be in the course of processing my first few batches of peppers and one of the forum guys linked your forum so here I am.
Great pinned thread on fermented peppers which has been great to read!
Last week I started my first batch of peppers, I did two lots.
Red - Jalapeño, Serrano and Cayenne
Green - Jalapeño and Serrano
Along with some pickled peppers of the same mixes.
I have also dehydrated quite a lot of them and am busy smoking them today. Been in the smoker an hour.
Red fermented peppers I added 2% of salt per weight and topped it with 1" 5.5% vinegar. No other additions. The pulp keeps rising to the top of the liquor though but it has some bubbles running through it and no scum on top. Kept at room temperatures.
The green peppers I added 3% and the same vinegar along with a chopped bulb of garlic.
A bit nervous about it as I usually keep my stuff refrigerated (I make bacon, ham, salami and other cured meats).
Todays mash I am going to use the smoked peppers, add grated carrot, garlic and whey. Very temped to do a green and red option again so I can get a feel for the flavours. Same 2% salt and a top of vinegar.
Both my current ferments are 7 days old and are tasting great. Unfortunately I have been opening them and giving them a stir as the pulp at the top looks to be oxidising and going pale compared to the bright colours of the rest.
Might have to put them in the fridge or I can force c02 in the tops of the jars (I run a nano brewery in my workshop).
Anyway, very cool reading what you guys have posted and looking forward to reading up on the rest. Lots to dig through!
Might be a new hobby haha. Like I need another...
Jafa
from sunny South Florida! 
