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Is it salvagable

T

TnTom

I grew 4 Tabasco plants this summer and may have ruined the batch I thought I would ferment. I always like to read the directions after it doesn't work. I made a mash in my blender, seeds and all. then I put it in a jar and added some salt. maybe 8 oz of peppers and a few table spoons of coarse salt and covered it with some plastic wrap put it in the cupboard and nothing happened after a couple week so I put in some yeast (1 tbls)
and nothing has happened now its been about 3-4 weeks. Any suggestions?

Last summer I just dried them and made a powder, it is so good on everything. I made some with both the red and the greens that didn't ripen. I wanted to try something different this year. I have some drying now and brown bagged some green ones today to see if they will turn.

I use the powder a lot. I love it in my curry, egg McMuffins, chili, stews and when we made strawberry jam I added some ginger and basco powder. The jam came out sooooo good. not too hot but enough you want to butter up another muffin.

What should I do with the jar of "Mash"??? :think:
 
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Ok, Unless it really smells like something 2 weeks dead it's probably not ruined. Yeast is not what we use to ferment peppers. For peppers we use Lactobacillus bacteria. it works like the yeast does as in it eats sugar but instead of giving off Alcohol and CO2 it gives off Lactic Acid and CO2. I would suggest that you get some plain yogurt, you'll want the kind with an Active Culture, and let it sit out till it seperates some then drain off the water like part and add that to the peppers. Also make sure that there's enough liquid in it to cover the peppers. If your going to use plactic wrap to cover it you'll need to get a rubber band to put over the plastic wrap to keep it closed. The idea is to keep oxygen out which promotes teh bad stuff ans allow teh CO2 to build up. The nasties wont grow in an acidic aenvironment and without oxygen.

Cheers,
RM
 
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RocketMan said:
Ok, Unless it really smells like something 2 weeks dead it's probably not ruined. Yeast is not what we use to ferment peppers. For peppers we use Lactobacillus bacteria. it works like the yeast does as in it eats sugar but instead of giving off Alcohol and CO2 it gives off Lactic Acid and CO2. I would suggest that you get some plain yogurt, you'll want the kind with an Active Culture, and let it sit out till it seperates some then drain off the water like part and add that to the peppers. Also make sure that there's enough liquid in it to cover the peppers. If your going to use plactic wrap to cover it you'll need to get a rubber band to put over the plastic wrap to keep it closed. The idea is to keep oxygen out which promotes teh bad stuff ans allow teh CO2 to build up. The nasties wont grow in an acidic aenvironment and without oxygen.

Cheers,
RM
Click to expand...

Thanks RM, let me make sure I understand. Since I've not added water, the peppers (seeds and all)came out of the blender, almost pureed, right into the jar and I added the salt, no water. Its just a mash. Should I add water enough to cover the mash say by a 1/4" or so and the liquid separation from the yogart or should I separate enough yogart to obtain enough liquid to cover the mash? Do I stir? I did have a rubber band on it and Ill replace it. Thanks again for the education.
 
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Add the whey, the liquid from the yogurt to te mash then top up with water. You can stir it if you want to but once fermentation starts it'll be moving. While you want a good chop on the peppers purée is a little too far. You'll want the peppers to stay below re water but as a purée is like a liquid you might nit be able to do that. Just make sure not to opennit again till your ready to make sauce so no oxygen gets in.
 
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RocketMan said:
Add the whey, the liquid from the yogurt to te mash then top up with water. You can stir it if you want to but once fermentation starts it'll be moving. While you want a good chop on the peppers purée is a little too far. You'll want the peppers to stay below re water but as a purée is like a liquid you might nit be able to do that. Just make sure not to opennit again till your ready to make sauce so no oxygen gets in.
Click to expand...

That should do it. Puree may not be quite the right description though it still is probably a bit over chopped. I'll take a shot at it and it will be good! Thanks so much I'll post back.
 
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