fermenting New Years Ferment

[PepTalk]

Well I figure since I have some extra time on my hands (been off on Christmas Vac) There is no better time than now for my first Pepper ferment.

I've made plenty O salsa and fresh sauces but never a Fermented sauce to speak of.

I have plenty of experience with Brewing Beer and making my own Kefir, so I figured with all the extra peps from this years harvest waiting patiently in the garage freezer, the time has come.

I have 3 plates of assorted peppers, mostly Serrano's (this BTW pales in comparison to whats in the garage freezer).

I started by cleaning about 9 different varieties of pepper so I could have new seed for the 2013 grow season.

Included are:
Big Jim, Purple Cayenne, Red Cayenne, Thai, Hot Wax, Jalapeno, Serrano, Fresno, New Mex and Guajillo.
I am sure I forgot a few others.

All of those were chopped and went in first. Followed by a healthy dose of Serrano's with seed still attached.

Next I made a brine with warm tap water(well water) and put in a dose of sea salt. Added a little honey for a ferment-able and 4 frozen Kefir whey cubes that I have saved just for this purpose.

I filled the 2 qt jar close to full to keep out the nastys, hopefully the ferment won't be too intense.
I covered the top with coffee filters to breath and a band to hold it on tight.

I have placed this in a dark and cool place in the basement cupboard.
I'll check on it like every hour for 3 or 4 days till my wife tells me to quit playing with my peppers!

After its finished fermenting (god willing) then I'll start the blending and cooking process to convert it to a tasty condiment, wish me luck.

No animals were harmed in the filming of this documentary, except for one 85 lb Weimeraner that caught a loose Serrano Pepper

 

[stickman]

I'll be interested to see if frozen kefir whey cubes have enough of a living culture to start the ferment. I make kimchi and use the brine from that to start my ferments.

 

[WalkGood]

Looks cool, hope you put a drip tray under it as the current level looks high and I be following too. Hope it comes out great

 

[PepTalk]

I'll be interested to see if frozen kefir whey cubes have enough of a living culture to start the ferment. I make kimchi and use the brine from that to start my ferments.

Hope so, at what point should I start to worry that fermentation hasn't started?
I would hate to loose this batch even though I have plenty more peppers to use.

I just wanted to start out small and work my way up from there.

 

[RocketMan]

The fermentation may well have started. If there isn't a lot of sugar in the mix its not going to be an aggressive fermentation so you may not see a lot of action. The proof is going to be the Ph.

Number 1 rule though is don't open the jar till its ready. What ever it does, give it at least 45 days and then decide whether to process it or give it longer to ferment. Whatever you do though remember rule 1. Others will testify to it.

 

[stickman]

The fermentation may well have started. If there isn't a lot of sugar in the mix its not going to be an aggressive fermentation so you may not see a lot of action. The proof is going to be the Ph.

Number 1 rule though is don't open the jar till its ready. What ever it does, give it at least 45 days and then decide whether to process it or give it longer to ferment. Whatever you do though remember rule 1. Others will testify to it.

Me included... The first time I tried a ferment, I opened the lid after about a week and let in Kahm yeast. Better to stay buttoned up and avoid introducing a culture you don't want into the one you do.

Hope so, at what point should I start to worry that fermentation hasn't started?
I would hate to loose this batch even though I have plenty more peppers to use.

RocketMan's the in-house expert on ferments... I've run a couple of successful ones adding honey and and live lacto-baccillus culture from my homemade kimchi. I've gotten pretty strong fermentations started within a couple of days that way. They give off lots of gas bubbles... enough to float the mash or sliced veggies 3-4 inches higher than the starting water level. After it stops producing gas, the veggies sink and I let it sit for a few weeks so the flavors will meld and develop before the final processing..

 

[PepTalk]

Update on the ferment.
As of this morning we have bubbles. Could see that the peps are starting to rise in my jar.
I moved the jar a little and could see more bubbles trying to escape. I figured now is a good time to place jar in a small overflow container just to be safe(thanks WG) for the heads up.

Rocket, I'm going to take your advice and just let it be. Initially when I started brewing beer I was all gung ho, and was ready to drink it right after fermenting finished( I have a keg set up).
Then with each new batch I would be busy with Life and not worry about kegging for weeks after ferm was finished and the beer would be the best . Since I have a small pepper mash, how long after its finished should I wait till Im on step 2?

Thanks for all your help.

So far things are moving along, now for the wait.

Gonna find bigger jars so I can start a few larger batches.

 

[Katrina]

Since I have a small pepper mash, how long after its finished should I wait till Im on step 2?

I have left ferments in the cupboard for over 6 mos. I just processed one today that was almost 5 mos. http://thehotpepper.com/topic/33918-this-isnt-even-edible/

I would say at LEAST 6 weeks.

Kat

 

[RocketMan]

Yeah, what Kat said. I won't let a jar go for less than 45 days and if I know that there are more sugars in the mix I'll plan on a longer fermentation. Even Kats 6 months is considered a short fermentation. There are companies, Tobasco, that let their peppers ferment for up to 2 years.

I re-read your initial post and I guess I didn't catch it the first time but you might want to consider placing a plastic bag or more considerable cover over the jar. What your running, even with the coffee filter on it, is an Open Fermentation. The thing that keeps our fermentation jars safe is using a closed jar with an air lock to allow the pressure to bleed off so that a layer of co2 builds up, Closed Fermentation just like in brewing. Nasties are only able to take hold in there if there is o2 in the jar and with your set up your taking a big chance on it. The coffee filter will help keep out any dust, dirt and such but microscopic organism can still get through and infect your fermentation.

Good Luck,
RM

 

[PepTalk]

I have left ferments in the cupboard for over 6 mos. I just processed one today that was almost 5 mos. http://thehotpepper....nt-even-edible/

I would say at LEAST 6 weeks.

Kat

Kat, I am going to try and let it go a couple of months if I can help it. thanks for the advice. I see you have had success with your ferments. I enjoy reading your post's. Keep it going.

Yeah, what Kat said. I won't let a jar go for less than 45 days and if I know that there are more sugars in the mix I'll plan on a longer fermentation. Even Kats 6 months is considered a short fermentation. There are companies, Tobasco, that let their peppers ferment for up to 2 years.

I re-read your initial post and I guess I didn't catch it the first time but you might want to consider placing a plastic bag or more considerable cover over the jar. What your running, even with the coffee filter on it, is an Open Fermentation. The thing that keeps our fermentation jars safe is using a closed jar with an air lock to allow the pressure to bleed off so that a layer of co2 builds up, Closed Fermentation just like in brewing. Nasties are only able to take hold in there if there is o2 in the jar and with your set up your taking a big chance on it. The coffee filter will help keep out any dust, dirt and such but microscopic organism can still get through and infect your fermentation.

Good Luck,
RM

I thought about the bag thing but don't really wanna introduce any nasties to the party!
I'll let it go for now.

I have a few spare air locks from brewing beer so I'll make a new lid and air lock tomorrow when I have more time.

 

[Katrina]

Kat, I am going to try and let it go a couple of months if I can help it. thanks for the advice. I see you have had success with your ferments. I enjoy reading your post's. Keep it going.



I thought about the bag thing but don't really wanna introduce any nasties to the party!
I'll let it go for now.

I have a few spare air locks from brewing beer so I'll make a new lid and air lock tomorrow when I have more time.

Thanks Pauly, I have been fermenting lots of stuff for a long time

I wish I had the restraint to brew a fresh, wet hop DIPA and not drink it all in one weekend !! LOL

Take care

Kat

No animals were harmed in the filming of this documentary, except for one 85 lb Weimeraner that caught a loose Serrano Pepper

LOL... our 110 pound Am Bulldog PUPPY got some sauce off the counter yesterday (VitaMixing boiling sauce can be messy).... she was NOT a fan !!!

 

[PepTalk]

Update: 7 days in and I have noticed a sweet smell coming from my mash I figure this is just the ferm goings on but noticed some growth on top, should I be concerned? should I try to weigh down the peps?

 

[RocketMan]

Update: 7 days in and I have noticed a sweet smell coming from my mash I figure this is just the ferm goings on but noticed some growth on top, should I be concerned? should I try to weigh down the peps?

What does it look like or better yet can you get a picture? Most likely something like a Kahm yeast has gotten in through the filter you used for a lid. If that's what it is it'll look kind of like a white powder on top.

 

[PepTalk]

What does it look like or better yet can you get a picture? Most likely something like a Kahm yeast has gotten in through the filter you used for a lid. If that's what it is it'll look kind of like a white powder on top.

yep, she's got white powdery yeasty beasties all over it. I scooped out some peps and yeast and filled with more brine.
covered with plastic ( made a bag on top ) secured with a rubber band.
I still need to find some rubber grommets so I can use an airlock on my lid. I guess now would be a good time to check Ph.

 

[sudostahp]

I'm really new to fermenting. I love tabasco, but I can't say that I have much experience with other fermented hot sauces. Sriracha, maybe?

Anyway, Kefir. What's that? What have you used it for?

 

[PepTalk]

I'm really new to fermenting. I love tabasco, but I can't say that I have much experience with other fermented hot sauces. Sriracha, maybe?

Anyway, Kefir. What's that? What have you used it for?

Welcome sudostahp, Kefir is a fermented beverage made from Milk. Some have used water and fruit but others say its not the same.
What you do is introduce a bacteria and yeast type organism to a batch and let it ferment for a day or 2 and you get a beverage that is slightly fizzy and filled with beneficial pro biotics that are supposed to be good for you.
You can use any type of dairy, like goats or cow. Some have even used coconut, not sure how well it works but people that are lactose intolerant like it.
Its just another "whey" of using beneficial bacteria to create food! Food for Life
There is a load of info online, check it out.

 

[PepTalk]

Well peeps its been 55 days and I have pulled the ferment in question out of the cave. This is what I saw growing on top of the peps.

Is it toast? I see white and green mold growing. The other contents look good. Any idea if I should toss?

 

[RocketMan]

Oh yeah, it's toast! Time to pitch it.

 

[PepTalk]

Damn, well time to get real. No mo playin with this s@%!