Just got done finely chopping
10 orange habs (seeds removed)
1.5 cups of carrot
1 large red cowhorn
10 Yellow finger hot peppers....These are actually very mild.
2 Lombardo pepperoncini peppers that turned red on me. (I only pickle them green, reds get soft in the brine)
3 small shallots
Mixed with
1 tbs Morton's canning salt
2 cups water for a 3.6% brine solution
2 tbs of dbl strength rice vinegar (not really needed i just like to get the ph headed in the right direction early)
3 tbs of homemade kraut juice to kick start the fermentation
Most of the peppers i froze last week. It turns out the orange habs i grew are way hotter than the ones i bought a few months ago. The plant is still loaded so i wanted to make a fairly small test batch. After the ferment im going mix some of it with pineapple juice concentrate for a sweet sauce.
BTW has anyone done a ferment then pasteurize then ferment again?...I did this totally by accident once and the sauce turned out extremely good.
10 orange habs (seeds removed)
1.5 cups of carrot
1 large red cowhorn
10 Yellow finger hot peppers....These are actually very mild.
2 Lombardo pepperoncini peppers that turned red on me. (I only pickle them green, reds get soft in the brine)
3 small shallots
Mixed with
1 tbs Morton's canning salt
2 cups water for a 3.6% brine solution
2 tbs of dbl strength rice vinegar (not really needed i just like to get the ph headed in the right direction early)
3 tbs of homemade kraut juice to kick start the fermentation
Most of the peppers i froze last week. It turns out the orange habs i grew are way hotter than the ones i bought a few months ago. The plant is still loaded so i wanted to make a fairly small test batch. After the ferment im going mix some of it with pineapple juice concentrate for a sweet sauce.
BTW has anyone done a ferment then pasteurize then ferment again?...I did this totally by accident once and the sauce turned out extremely good.