• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Saltys newest ferments

oldsalty

oldsalty

Both these ferments are from the giant box of pods from jcw10tc thanks again brother!! :)

Yellow ferment
Yellow Congo 70g
Orange primo 211g
Primo yellow 212g
7pot yellow 51g
Yellow bhut Naga 144g
Mixed yellow
1 large head garlic
Salt pickling 30g

Red ferment
Aji mani red 178g
Naga viper red 135g
Caribbean red 82g
Mozambique red 117g
Naga brain 147g
Chocolate habenero 86g
Cherry tomatoes 112g had tons from garden can't eat or give away fast enough! :)
Salt 30g
1 large head garlic

Cleaned and seeded all chilies except some smaller ones.
Then put through my kitchen aid grinder on large screen
Then added salt,
For brine I used barefoot zin, white. Split between the two ferments
3 oz water
Probiotic capsules 4 per jar.

Stired mash well then placed in half gallon ball jars.
Cut two firm cabbage leafs into a circle to use as weight to hold down mash.
Caped with 3 piece airlock
Placed on heated mat to keep temp between 75/78 deg

IMG_20150918_125644.jpg
IMG_20150918_135142.jpg
IMG_20150918_150819.jpg
IMG_20150918_153532.jpg
IMG_20150918_114524.jpg
IMG_20150918_173237.jpg
IMG_20150918_173640.jpg
IMG_20150918_173714.jpg
IMG_20150918_173721.jpg
IMG_20150918_173848.jpg


Tried to show as much of process as possible for new members with all these ferment questions. Very simple will let these go for 45/90 days then into fridge for some aging. :)
Cheers
Ps were already bubbling this morning :)
IMG_20150918_173853.jpg
 
Sort by date Sort by votes
SavinaRed said:
You inspired me to make a ferment from 80% Caribbean Reds, Jalapeno red and Cherry bombs. I will let mine ferment for a few months. I have some sourdough hooch in the fridge. I have a 2 year old starter that makes great bread. :)
Click to expand...
NICE SR!!!!!!! Looking forward to your post :) :)
Ozzy2001 said:
Looks like a winner to me!
Click to expand...
Thanks Ozzy!!! :)
 
Upvote 0 Downvote
Shorerider said:
Looking good there OS (and SR). I'm a color fanatic when it comes to sauces, I think it is a very important visual aspect of any good sauce.
Those three examples look like they'll make great colors, and I'm sure that they'll also taste great!
SR.
Click to expand...
Thank You very much !!!!! :) only hope they taste half as good as yours brother!!! The fermenting crew is in full stride got at least 10/12 more to go now love fermented sauces. Going to pic your brain for some ideas on peppers I've never used :)

SavinaRed has a real beauty going there they'll all be finishing around the same time love when a big group starts there sauces together then the final unveiling!!! Yyyeeeeeehhhhhhaaaaaaaa!! My plants are looking killer. And with all the great products and peppers from all my friends at THP I should have a great season and lots to keep me busy over the winter. Hopefully I can pass some goodies your way! :)
CHEERS mate!
 
Upvote 0 Downvote
I'd be more than happy to help any way I can brother, so feel free to ask me anything you'd like to know. 
 
Goodies?  Wow, now you've got my attention.  :dance:
 
I look forward to seeing these sauces progress, the end results should be great. 
 
 
SR.
 
Upvote 0 Downvote
A couple questions. Why do you seed the peppers? The alcohol in the wine doesn't hurt the fermentation?
 
I guess you are not going to heat process this later for canning? (because many of the probiotic items would be destroyed by heat?)
 
Upvote 0 Downvote
Grant, those ferments look fantastic!  Yours too, Nick.
 
Question for Grant, only garlic?  No onion?  Just wondering what your thought process was? Also, were you aiming for peppers weighing 600g + or was that what you had and went with it?
 
 
I started a ferment using Jalapenos, carrot, onion, garlic and white zin.  No kalm a month later, knock on wood.  Here is a small pic of my ferment started 8/29.  Also pictured are the marinara we talked about.
 
Gonna start an Orange Hab, and some red sauces for ferment soon.... when things ripen up.
 
Thanks, G.  Looking good!
 
 
2H8rgBlt.jpg
 
Upvote 0 Downvote
I like seeing the Ninja in the background.  Confirms my choice when I see them in everyone's posts.
 
Color coordinated ferments huh, must be a new trend.  Sounds like they will be tasty!
 
-Alden
 
Upvote 0 Downvote
oldsalty said:
Both these ferments are from the giant box of pods from jcw10tc thanks again brother!! :)

Yellow ferment
Yellow Congo 70g
Orange primo 211g
Primo yellow 212g
7pot yellow 51g
Yellow bhut Naga 144g
Mixed yellow
1 large head garlic
Salt pickling 30g

Red ferment
Aji mani red 178g
Naga viper red 135g
Caribbean red 82g
Mozambique red 117g
Naga brain 147g
Chocolate habenero 86g
Cherry tomatoes 112g had tons from garden can't eat or give away fast enough! :)
Salt 30g
1 large head garlic

Cleaned and seeded all chilies except some smaller ones.
Then put through my kitchen aid grinder on large screen
Then added salt,
For brine I used barefoot zin, white. Split between the two ferments
3 oz water
Probiotic capsules 4 per jar.
 


 
Click to expand...
Hi Can I ask what the inclusion of the probiotic capsules is for. Does this assist in the fermentation?
 
Thanks
 
Upvote 0 Downvote
Pro biotic capsules add good bacteria and help kickoff the fermentation. This is another option to say adding whey or kafir. You could always go with natural or wild fermentation were you count on the natural bacteria found on veggies and in air.
 
Upvote 0 Downvote
JohnsMyName said:
Pro biotic capsules add good bacteria and help kickoff the fermentation. This is another option to say adding whey or kafir. You could always go with natural or wild fermentation were you count on the natural bacteria found on veggies and in air.
Click to expand...
Wow sorry everyone been away for family wedding!!! And thanks John for fielding that question from portreath!!
Excellent answer!! Please move to head of class!!!!! :)
chiltepin said:
Grant, those ferments look fantastic!  Yours too, Nick.
 
Question for Grant, only garlic?  No onion?  Just wondering what your thought process was? Also, were you aiming for peppers weighing 600g + or was that what you had and went with it?
 
 
I started a ferment using Jalapenos, carrot, onion, garlic and white zin.  No kalm a month later, knock on wood.  Here is a small pic of my ferment started 8/29.  Also pictured are the marinara we talked about.
 
Gonna start an Orange Hab, and some red sauces for ferment soon.... when things ripen up.
 
Thanks, G.  Looking good!
 
 
2H8rgBlt.jpg
Click to expand...
Thanks my friend!!! Yes I like to keep my pepper content 600+ on all mashes. Then add my garlic ,carrots,onion ,Sun dried tomatoes etc. This one I used less to get a cleaner pepper taste. SmokenFire does some beautiful all pepper ferments!! :) I always add garlic because ....... Well I love garlic!!!! Hahaha!!

WOW ferment looks fantastic!!! And that marinara!!! Love Italian style!! :)
lindalouwho said:
A couple questions. Why do you seed the peppers? The alcohol in the wine doesn't hurt the fermentation?
 
I guess you are not going to heat process this later for canning? (because many of the probiotic items would be destroyed by heat?)
Click to expand...
Always glad to meet a "who" hahaha! :)

I don't seed all my peppers smaller peppers like goats weed I just throw in to the grinder. Just makes for a cleaner ferment. As someone who produces smaller batches then are business members. I can take the time to do it. Now some claim they get a hotter ferment by leaving seeds in that's cool with me!!! :) But my sauces are seriously hot!!! :) so I do it to make processing easier. Also I can check each pepper for quality. I have cut open a beautiful pod and found black inside :(.

I heat process my sauces after fermenting that I give to friends and family. Only because you can't bottle live cultures or the bottles become hand grenades!!!!
I do keep fresh in my fridge for daily consumption!!! :)

No the alcohol in wine does not affect fermentation :) and you don't need an expensive wine.
Cheers
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top