Would appreciate help if someone could critique my recipe/approach. Got this from reading about 10 articles and blending steps.
1. Sliced and pureed 2 dozen washed large red Jalapenos (with part of the stems), 2 tablespoons chopped garlic, 1 tablespoon active-culture yogurt, and 1 tablespoon lemon juice to retard mold.
2. Resulting mash was 45 liquid ounces....added 1.5 ounces Kosher salt and blended again. (goal was a 30:1 ratio of mash to salt)
3. Poured into 3 sterile mason jars, approximately half filled each to allow for expansion of the mash during fermentation.
4. Covered the mash in each jar with about 1/3 inch 6% salt solution.
5. Covered the mason jar tops with cheesecloth and a rubberband.
6. Put it in the pantry (constant 75 degrees F) and waiting for it to start fermenting.
7. Plan to let it ferment at least a month.
8. Pastuerize.
9. Add white vinegar to taste (how much should I add?).
10. Bottle and let it sit another month.
11. Hopefully start using it at this point.
Did I miss something? Will this approach work?
Thanks for helping the new guy,
Mike
Hi PepperMike,
I see you have no replies, so I'll critique your recipe. I am my own worst critic, so be advised if I sound a little frank. Here goes.
Your recipe looks basically correct, but you could use the whey from yogurt and not the yogurt itself for the starter culture. Also, why are you pastuerizing? Concerned about botulism, etc?
Why did you use Mason jars and not a crock? One final question. Why did you use red Jalapenos, and not green. Red is not as hot as green.
PepperMike
1. Sliced and pureed 2 dozen washed large red Jalapenos (with part of the stems), 2 tablespoons chopped garlic, 1 tablespoon active-culture yogurt, and 1 tablespoon lemon juice to retard mold.
2. Resulting mash was 45 liquid ounces....added 1.5 ounces Kosher salt and blended again. (goal was a 30:1 ratio of mash to salt)
3. Poured into 3 sterile mason jars, approximately half filled each to allow for expansion of the mash during fermentation.
4. Covered the mash in each jar with about 1/3 inch 6% salt solution.
5. Covered the mason jar tops with cheesecloth and a rubberband.
6. Put it in the pantry (constant 75 degrees F) and waiting for it to start fermenting.
7. Plan to let it ferment at least a month.
8. Pastuerize.
9. Add white vinegar to taste (how much should I add?).
10. Bottle and let it sit another month.
11. Hopefully start using it at this point.
Did I miss something? Will this approach work?
Thanks for helping the new guy,
Mike
Hi PepperMike,
I see you have no replies, so I'll critique your recipe. I am my own worst critic, so be advised if I sound a little frank. Here goes.
Your recipe looks basically correct, but you could use the whey from yogurt and not the yogurt itself for the starter culture. Also, why are you pastuerizing? Concerned about botulism, etc?
Why did you use Mason jars and not a crock? One final question. Why did you use red Jalapenos, and not green. Red is not as hot as green.
PepperMike