Making a Sauce Using White Labs Lactobacillus Bacteria (WLP677)

[PexPeppers]

We start out with Spring onions, 3/4 lb of semi ripe red habaneros, and a can of cling peaches.
 

 
 
2 cups of water with 4 tbsp of salt
 

 
 
here is our Lactobacillus, (ordered it yesterday actually and got here over night) 
I used 1 Tsp for this experiment.
 

 
 
 
blended and added the Lactobacillis 
 

 
 
put in a half gallon jar with an air lock
 

 
 
 
 
 
 
 
 
 

 

[2Goats]

I hope this isnt bad form....bringing a thread ba k from the dead and all, but, Im curious, what were the results of this ferment. Ive been mulling over the idea of using this lacto product for some future ferments.

 

[oldsalty]

I hope this isnt bad form....bringing a thread ba k from the dead and all, but, Im curious, what were the results of this ferment. Ive been mulling over the idea of using this lacto product for some future ferments.

The whitelab I use for my starter worked fantastic. The processed finished sauce was hands down my best sauce to date. I've posted some pics in another thread. Any questions about my process pm

 

[PexPeppers]

+1 

 

[AldenMiller]

I have my first two ferments working right now (1 month for one and 3 weeks for the other).  I used white labs LB and both of them have been active with no signs of yeast growth.
 
-Alden

 

[2Goats]

Totally appreciate the response(s), Thanky y'all!