fermenting Roasting then fermenting

[Halbrust]

Is there a reason that roasting peppers, removing the charred skin, then lacto fermenting wouldn't work?
 
I see absolutely no reason why it wouldn't, but wanted to ask first.
 
 
Also, for those of you who have more pepper experience than I (which is all of you). When roasting in the broiler, how does the amount of oil you use affect the roasting?

 

[Hybrid Mode 01]

     I just got done fermenting a batch of fire roasted Caribbean red habanero and red bhut mash. It bubbled lots and now smells wonderful. It was my first time doing a pepper mash, but I'm pretty sure it worked. I didn't remove the skin - I figure it would've been a huge pain in the ass with such small peppers, plus they have really thin skin.
     I wouldn't use oil. I never have when roasting peppers. I see no reason to, especially since you're going to mash them. I think oil might not be good for a ferment. Just keep a close eye on them so they don't get too burned, and keep your face away from any smoke so you don't get burned.
     If you have a grill, I would recommend using that. It seems to do a better job roasting IMO. Plus, it adds a little flavor.
 
     Roasting will (obviously) sanitize the surface of your pods, so you will need to inoculate. I used yogurt whey.

 

[SmokenFire]

Dash2 has good advice Hal.  Roasting will bring out the sugars in your peppers, plus 1 one no oil (bad for ferment), plus 1 inoculate, plus 1 grill if possible.  

 

[Halbrust]

I've always put a thin coat of oil pn perrpers when raosting them because that's the way the on-line instructions said to do it.
 
I don't have an outdoor grill, but have had good luck blackening them in the broiler.
 
I'll try it next time with no oil, and make sure it works. If it does... I'll throw together a batch of roasted peeled peppers to ferment.

 

[SmokenFire]

It'll work - and you don't need the broiler (though that is good too).  Set your stove top gas range burner to med high.  Grab tongs.  Tong pepper - by the step end.  Appy pepper to flame. I rest it right on the damn stove ring. You'll hear cracklin and blakening.  It will take longer than you think it should at first, but let the pepper roast.  It's all good.  Rotate pepper with tongs till its cracklin and blakening evenly on all sides.  Total roasting time should take around 15-30 mins depending on flame (using commercially available thick walled red peppers). Once crackled and blakened on all sides throw into a paper towel lined kitchen cloth or foil package.  hold 30 mins.  The peppers will then steam themselves and the skins will be easy to rub off.  Note that this will work for all open flame applications, and in the broiler as my broiler is 500 degrees F.    
 
Drop those skinned roasted peppers into a ferment and watch it blow up!
 

 

[RocketMan]

+1 to all answers!

Hal, fire roasted peppers are really simple. If you have a gas range, flip the grate that the pot sets on, kick the flame up and place the peppers in the grate. Once the skin is charged place the peppers in a paper bag for about 10 minutes and the sling will just rub right off.

Now if you done have a gas range then use the grill, does your grill have a burner Same idea here, char the skin and into te paper sack.

A word on oil, some peoe will use oil in their sauces. To me using oil is a sure road to your sauce going bad. If the bacteria doesn't get then the oil going rancid will.

Just a little side though, have you thought about stoping them into the smoker for a coue hours?