fermenting New Ferments

[Kramer]

Well the deck garden got started a bit late but is finally putting out. Jalapeno rings and a few sauce base experiments of habanero, cayenne, and thai.

 

[Tybo]

What salt percentage did you go with?

 

[Kramer]

Sort of low, 86g of the pink stuff to 3393g of spring water, so just about 2.5% solution. I've been hiking my way down in salt as I've gotten more experienced and confident in my cleaning technique. I may go lower yet, but 2% is the bottom I'd probably be willing to try.

 

[Siv]

Looking good! I've run out of lids and airlocks and better get some soon as I have a ton to preserve.

 

[Kramer]

Thanks man! I definitely need to get some half gallons at least for the jalapeno rings. I just rip through those and it's a PITA to go through all the steps just to make a quart. Take pics and make a post, would love to see your haul!

Edit: Here's a pic of a couple cool peppers. Really nice corking on a jalapeno, and a runt habanero.

 

[Kramer]

Okay so I'm a pretty impatient individual and decided to try my first sauce today after only a couple weeks of fermentation. Figured I'd be adding vinegar and storing in fridge for only short period of time anyways.

Mostly cayenne with a couple habs, garlic clove and peppercorn. Blended up with plain white vinegar and mixed some on a sauce pan with melted butter. Embraced my inner 5 year old and served with chicken tenders..lol.

Honestly turned out better than expected! It doesn't have that luxurious mouth feel since I didn't siv it, but I like the pepper chunks anyways. Medium heat with a real nice color and that signature lacto tang. So satisfying!