fermenting My first experience... Jalapeños, garlic and apple ferment.

cypresshill1973 · Feb 24, 2014

I finally got down to work. I have read all the post and related articles.

02/21/2014

Jalapeños 26oz
Marine salt 2%
Secure water
Starter Lactobacillus
Additional: Aple and garlic

Fresh Jalapeños.

cut in half and remove seeds

Mash

761 grams in cero tare (26oz)

Marine salt

The lactobacillus. This facilitated me what my neighbor owned a cheese factory. Yogurt very poor be here and perhaps gelatin be added milk essence or something similar. No separate serum 24h, even adding lemon.

Apple juice and garlic

I mix everything in bowl, add 200cc of water. put on top jars loose. sprinkle a little salt over the puree. Saved in closet.

02/24/2014

Just open the door of the closet where I have the ferment, a pungent garlic and fruit scent enveloped me. Seeing the condition of the bottles, I see that it works fine, bubbles started!!

Noah Yates · Feb 24, 2014

Awesome

Lucifer · Feb 24, 2014

Looking good

hoibot · Feb 24, 2014

looks great! keep us posted!

cypresshill1973 · Mar 21, 2014

Day 30: 03/21/2014

Charities have grown yeast on the surface of the wort, but I should not worry. When I open the closet where the ferment lies a unspoilable scent invades.

I still see CO2 bubbles. I think the use of dairy whey, has been the result faster, comparing serum yogurt. Taking view other user experiences here as a parameter. I imagine that more bacteria in raw milk, which in industrialized dairy. My starter began in two days.

Understand about this? Anyway ferment my work at least another 15 days or maybe longer.

I'm ready to start new ferments, just need to get more whey

cypresshill1973 · Apr 19, 2014

My yeast is very well and takes almost 60 days. In the coming days we will begin the cooking and bottling.

So we've made a custom label.

cypresshill1973 · May 5, 2014

Day 70: 05/01/2014

When opening the bottles, expect to find a more subtle and fruity with garlic odor. Smelled pretty strong acid, is nothing like the smell there to open the closet where my rest ferments. The two bottles smelled different from one another, although somewhat resembled.

We observed a mold on the top and remove it with a spoon for disposal.

Removing the mold stinky, he began to see a strange smell very presence of alcohol odor. Then cook the sauce

After the first boil. I tasted the sauce, but it was very salty. We put a potato that traps salt

At the top sauce smelled strange. Then smell grew more friendly. At the top sauce smelled strange. Then smell became more friendly.
Odor not unpleasant, but odd in something edible, but something like a very acidic sauerkraut

Cooking 30 min, pass food processor, cookin again for 20 min, again for food processor, Stay very smooth. Add water because it had thickened much.