• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Hello! Making my first mash

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 the fermentation thread so far and have learned so much and for that Id like to thank everyone who contributed
 
I don't use any kind of whey or starter, just a 5% brine and let mother nature do its thing. I don't grind up the peppers either, I slice them in half or into big chucks, depends on the pepper really. Pic is Cayenne and Onion
 
 
cayenne_onion.jpg
 
Elpicante said:
,welcome to the team I got into fermenting here as well but it really all about your preference. How and where do you want you sauce to go
..
To go? Id like to jar or bottle and keep most and give a few as gifts. Im thinking to do in separate batches to have a variety. Would there be a different flavour from the green unripened peppers then from the red ripe ones?
 
amfarms17 said:
I don't use any kind of whey or starter, just a 5% brine and let mother nature do its thing. I don't grind up the peppers either, I slice them in half or into big chucks, depends on the pepper really. Pic is Cayenne and Onion
 
  cayenne_onion.jpg
Cool looks good! Do u end up uninformed all of that brine in the end? Does it get boiled down?
 
Simple of the simplest sauce is to drain it off (or not) and just blender it to a sauce. Again SO MANY flavors and techniques and ways to do it, start simple. The pic was drained off and all just blended into an onion cayenne basic sauce.  
 
amfarms17 said:
I don't use any kind of whey or starter, just a 5% brine and let mother nature do its thing. I don't grind up the peppers either, I slice them in half or into big chucks, depends on the pepper really. Pic is Cayenne and Onion
 
 
attachicon.gif
cayenne_onion.jpg
Is that for an eventual sauce or whole lacto-pickled peppers/onions?
 
Back
Top