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fermenting Hello! Making my first mash

M

Minnow

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
 
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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
 
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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
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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?
 
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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
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Cool looks good! Do u end up uninformed all of that brine in the end? Does it get boiled down?
 
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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.  
 
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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
Click to expand...
Is that for an eventual sauce or whole lacto-pickled peppers/onions?
 
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