some questions about fementing peppers :)

[kingjames488]

hello everyone.

I'm thinking I may try to make some mash/fermented type pepper sauce, but at the moment I only have a vauge understanding of the process.

so, from what I understand you get some sort of container with an airlock or some sort to hold your mixture.
then the mixture is peppers, salt, spices.... and then do you use water or vinegar?
also from what I've seen some people add a culture of some sort... this seems sort of un-apealing to me. are these cultures needed? can I do without them? would adding in some older brine from a jar of homemade pickled peppers do a simular thing?

then i just leave the mixture in the jar to ferment for a few months...

right?

if someone has a good guide handy that would be great as well

thanks

 

[RaelThomas]

Hey there!
There is a couple of huge threads discussing mashes you should check out. Opinions vary a lot on this topic.

Nonetheless; Some people like to add their garlic etc to the mash so it all ferments together, others prefer to make a simple base of peppers, salt, and vinegar.
In regards to adding culture; some people simply leave their mash uncovered for a night or so, so that the bacteria required for fermentation can accumulate on the surface. Others will add hooch (yeast), or probiotic bacteria's like that easily gathered from yoghurt and kefir etc... This simply speeds up the fermentation process. (?)

Thread: Fermented Pepper Mash

Thread: ... Pepper Mash

Thread: Pepper Fermentation

 

[RocketMan]

If you will pm me your email address I can send you a white paper on Fermenting peppers that I and Chili Monsta put together that will tell you just about everything you need to know to ferment peppers.

Cheers,
RM

 

[crazy8]

I think for the most part, fermenting is simple and strait forward but there are parts of it that can make it kind of tricky. Im thinking I still want to give the fermenting thing a try again. I did bottle my sauce after I let it sit for almost a year, but Im kind of afraid to try it fearing I will either get ill or just as bad, it will taste awful. It still sits in my fridge as many bottle of Franks enter and exit our fridge...lol

I dont think I will be trying to make my own hooch again, or at least not this year. That seemed to be more of a mess and kind of a hassle then I originally thought it would. Perhaps next time I will try yogurt or something else I can just "throw in" without having to make it. However don't let failure make you afraid of not doing it. Like everything else, it just takes practice.

Good luck and keep us posted.