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fermenting New ferment. Tossed one of my old ones.

sirex

sirex

Sooooo.....
 
I had a ferment going with strawberries. I ended up chucking it out. It smelled....dangerous. I had another one going with it that I made an airlock for ( strawberry had no airlock ) that has been moved into the frige. You can see them here: http://thehotpepper.com/topic/51379-my-first-fruit-ferment/
 
So on to today. I'm making sauces for Christmas but I also need some for myself hehehehehehe!
 
The players: 1/2 sweet onion medium size, 1/2 of a large carrot, 1 tbs minced garlic ( I know, I know not fresh ), 5 jalapenos, 5 serranos, 6 small sweet peppers, 7 supers (Scorpions, maybe a 7 pot cant remember), 1 tbs sea salt, 2tbs of brine I had in the frige, 1 cup bottle water ( wasnt going to use water but my blender sucks and wouldnt blend everything ), 
 
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Thanks for looking everybody! Any questions, comments or concerns are greatly appreciated!
 
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It looks good sirex.  Should be pretty damn hot when its finished.  Without knowing the weighs of everything involved I can't say if that's enough salt or not, but the airlock will definitely help.  Best of luck and I look forward to seeing your finished sauce!
 
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It was just a little over a pound and a couple ounces. So I took three percent of a lb and came up with ~14 g. Through my rigorous Google foo I have learned that a tablespoon of salt is roughly around that.:)

Still need to find some sort of weight to hold down the mash though
 
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sirex said:
Salty I have heard all about the cabbage leaf. I hear it also imparts some good LAB as well. Unfortunately I don't use or ferment enough to warrant the head of cabbage and it will go bad.
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I also heard that collard leaves work as well. It's an easy enough plant to grow in Florida and it lasts for a couple years. Just a thought ;)
 
And by the way, that batch looks nice. I'm a little wary of mixing reds and greens because it's too easy to end up with a brown mash. Visually not too appealing IMO but you pulled it off nicely. A very delicious looking verde type sauce in the making :party:
 
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sirex said:
I did see that in the other thread. Is metal safe to put in there?
I don't see why not? I just don't know.
Collard greens you say Hawaii? Hmmmm got to look at that. Thanks!
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The metal part is coated with nonstick surface I would think that would be safe and if you only plan on doing a limited number of ferments at a time, would pay for itself quickly as opposed to buying cabbage.
Though Hawaiianero had a great idea as well. Just a little longer wait to put in play :)
CHEERS
 
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I would have tossed that ferment too.Always better to be safe,then having to go to the ER.I seen someone using lids from all types of stuff.They just cut a slit from the outside to the middle.I wouldn't use any metals in the ferment process,acids will start to break it down.The can goods we buy in store have a liner coating to stop this from happening.Whatever you use make sure it is food safe.I plan on doing my first ferment really soon.I will most likely use a lid from a butter bowl are something food comes in.
 
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I've seen some people use a ziplock bag with water in it as a weight. Looks like it works OK. Never tried it myself. Can play it a little safer by putting brine in the bag in case it springs a leak.
 
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Hawaiianero said:
I've seen some people use a ziplock bag with water in it as a weight. Looks like it works OK. Never tried it myself. Can play it a little safer by putting brine in the bag in case it springs a leak.
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IIRC that's what he was using the first time around and it didn't work out so well H, though no idea if it was brine in the bag.  I'm a cabbage leaf guy all the way though.  Even when I'm not making sauerkraut, home made coleslaw or added into soups or egg rolls or stuffed or - just so many uses for the humble and cheap cabbage...    
 
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In an anaerobic environment, with an airlock, you do not need to submerge the solids below the brine.
 
But, remember, it must remain sealed -- do not open the container.
 
Oxygen is NOT a ferments friend.
 
I think you've got a good one going here, just don't open it until you're ready to process.
 
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Looks good!
 
Im glad to see my pie plate link moving around...ha
 
I don't have one so I was just showing it in the other thread. I don't know how the metal would hold up to the PH of the ferment or the salt in the brine for that matter.
 
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DownRiver said:
In an anaerobic environment, with an airlock, you do not need to submerge the solids below the brine.
 
But, remember, it must remain sealed -- do not open the container.
 
Oxygen is NOT a ferments friend.
 
I think you've got a good one going here, just don't open it until you're ready to process.
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This is true.  I have several ferments that are not completely submerged but have evacuated enough O2 that there's no growth or molding going on.  Just a slight darkening of the mash at the top.  
 
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Mash looks like it might end up boiling over if you don't keep a good eye on it. I just tap the bottom of the jars with my fist to settle the mash down. I am currently experimenting with the ziplock bag on top of the mash but the cabbage leaves is probably a better idea.
 
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