Talk to me about pepper mash - I have several bags of peppers taking up space in my freezer - can I make pepper mash out of frozen peppers?
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preservation Pepper mash
- Thread starter Tinkerbelle
- Start date
gaaaahhh! I thought you were going to come out with pearls of wisdomGood question
Should've known better
it doesn't work like that from what I've read - thaw peppers, make mash, mash ferments, keep mash in fridge for 3-6 months
but I'm worried that the thawed peppers will make a very wet mash
It looks like you can. That's great as I have a ton of Frozen pods this season.
How To Make Pepper Mash | TillysCheeseSteaks
tillyscheesesteaks.com
yeppy look here
nourishedkitchen.com
This fermented pepper mash packs an intense heat (and it's worth it).
With its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.
nourishedkitchen.com
MarcV
eXtreme
A bit of a chaotic read...It looks like you can. That's great as I have a ton of Frozen pods this season.
How To Make Pepper Mash | TillysCheeseSteaks
Crazy Monkey
eXtreme Business
I always use frozen pods in my ferments. Throughout the season I'll pick ripe pods, chop them up, vacuum seal them, and thaw them out when I have enough saved up to ferment a batch.
Downriver
eXtreme
@Tinkerbelle Tink, I found THIS VIDEO regarding fermenting frozen pods. I pretty much agree with what he does to build/start the ferment. The way he processes it.....not so much.
Enjoy!
Enjoy!
huzzaaaaahhhh - I found this
which answers all my questions - next stop hot sauce baby 
Downriver
eXtreme
Umm...that's not fermenting frozen peppers lol. That's "how to make a hot sauce" using frozen peppers. This vid is ok, as long as you know what you'll end up with - a one-of-a-kind, non-repeatable hot sauce that requires refrigeration after bottling. Which is fine. Nothing wrong with this approach.
I just want to use up the frozen peppers to free up space for the 2024 harvest
Bou
eXtreme
Sure you can and I have (another) one fermenting at the moment! To get fermentation started quickly, I always use some Lactobacillus (mainly plantarum or brevis), which I also use to make sour beer from time to time. This may not be a necessary step but it works, it helps me sleep better and I almost always have some in my fridge anyway (just in case!)
So if I ferment the peppers do I have to keep them in the fridge? I'm going to need a bigger fridge at this rate
But if I just make sauce out of them do I have to keep it refrigerated? - this is what is confusing me
Also Bou, can I use pickle juice to start fermentation?
I don't have a fermentation port, so I can burp the jars every day.
But if I just make sauce out of them do I have to keep it refrigerated? - this is what is confusing me
Also Bou, can I use pickle juice to start fermentation?
I don't have a fermentation port, so I can burp the jars every day.
Bou
eXtreme
I'm no expert at fermentation but I do know that low temperatures will slow down the fermentation process, which is the opposite of what you want at the beginning. The faster the fermentation starts, the less chances nasties will be taking over!So if I ferment the peppers do I have to keep them in the fridge? I'm going to need a bigger fridge at this rate
But if I just make sauce out of them do I have to keep it refrigerated? - this is what is confusing me
Also Bou, can I use pickle juice to start fermentation?
I don't have a fermentation port, so I can burp the jars every day.
Not sure about your pickle juice though as you need some bacterial activity to start a new ferment. Adding some fresh veggies to it should help but I'll let others weigh in. You can also take a look online, there are probably many, many good references available already!
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