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fermenting Spices in ferment

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basicbatch said:
Snowed in = new pepper ferment.
 
I'm new to the fermenting process and will be using SmokenFire's recipe listed here - http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/?hl=savory
 
If i were to add spices to any sauce is it best to add them to the mash and let it ferment or do so after fermentation is complete?
 
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When I run ferments the only spice I use is salt.  I'll add all manner of stuff to sauces during cookdown and processing, but I don't add things like cumin or herbs or such to ferments.  Just a personal preference - you're free to try anything you'd like.  Please post pics!  :)
 
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SmokenFire said:
 
When I run ferments the only spice I use is salt.  I'll add all manner of stuff to sauces during cookdown and processing, but I don't add things like cumin or herbs or such to ferments.  Just a personal preference - you're free to try anything you'd like.  Please post pics!  :)
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Smokefire,
You cook your ferments ?
 
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Greenguru said:
Smokefire,
You cook your ferments ?
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Yes I cook down fermented sauces once the ferment has run its course GG - especially the ones I bottle and sell.  I have several ferments that stay uncooked for household use, but anything that's been fermented and then will be bottled for sale is always cooked in order to prevent exploding bottles.  If you've ever opened a bottle of sauce and had it spray out all over you and the surrounding kitchen you'll know why that is the case.  
 
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SmokenFire said:
 
Yes I cook down fermented sauces once the ferment has run its course GG - especially the ones I bottle and sell.  I have several ferments that stay uncooked for household use, but anything that's been fermented and then will be bottled for sale is always cooked in order to prevent exploding bottles.  If you've ever opened a bottle of sauce and had it spray out all over you and the surrounding kitchen you'll know why that is the case.  
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OK so say it's bottled be4 it runs it's course could be still fermenting in bottles I see
 
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I just processed some of my sauce that I created with SmokenFire's recipe! 
It came out delicious! I already started my next ferment based off the same recipe with a few small changes! Check it out in the thread below  :hot:
 
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I've seen somewhere on this board, someone used turmeric in their sauce. I'm curious about this because it has a wonderful color and amazing anti-inflammatory properties. I just worry about the earthy flavor. Has anyone tried this?
 
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