fermenting Started my first ever ferment today.

[cayenneman]

Started my mash today using Tabasco peppers and a mix of jalapeño and Serrano. Everything was clean and sanitized. Blitzed peppers and placed in jar. Added a probiotic capsule in each jar, a little water and 2% sea salt for the weight of the contents. Everything look okay or anything else I should do?

 

[Siv]

Started my mash today using Tabasco peppers and a mix of jalapeño and Serrano. Everything was clean and sanitized. Blitzed peppers and placed in jar. Added a probiotic capsule in each jar, a little water and 2% sea salt for the weight of the contents. Everything look okay or anything else I should do?

Looks good - fermentation will produce CO2 which will cause pressure to build up in your jar. Every couple of days just unscrew the lid a little to release the pressure. Just unscrew a little to let the pressure out and re-tighten, do not open all the way. After a few weeks, when the activity has slowed or stopped, you can leave the lid as is.

 

[cayenneman]

Looks good - fermentation will produce CO2 which will cause pressure to build up in your jar. Every couple of days just unscrew the lid a little to release the pressure. Just unscrew a little to let the pressure out and re-tighten, do not open all the way. After a few weeks, when the activity has slowed or stopped, you can leave the lid as is.

Thanks Siv and everyone who has offered advice!

 

[ColdSmoke]

Fermenting peppers is awesome

 

[Heady Beer]

Started my mash today using Tabasco peppers and a mix of jalapeño and Serrano. Everything was clean and sanitized. Blitzed peppers and placed in jar. Added a probiotic capsule in each jar, a little water and 2% sea salt for the weight of the contents. Everything look okay or anything else I should do?

Looking great! How long are you planning on fermenting?

 

[cayenneman]

Looking great! How long are you planning on fermenting?

Thanks. Im not sure how long I will let the mash go. The peppers I had in the brine, I fermented for 2.5 weeks and made sauce with them. I know that wasn't quite long enough, but since I was gonna ferment mash I wanted to try the others in the brine out to see if there was a difference. I definitely prefer a fermented sauce over using unfermented peppers. All you guys in this thread have been most helpful!

 

[noway2]

Not to necro-post but this thread is a good segue. Yesterday I processed up half a bushel of ripe habaneros, last of the season, and fermented them. Did one big quart jar, and I’m wondering if I over did the salt a bit because it didn’t burp as the smaller pints did. We shall see. Got one quart of ground ripe plus avcouple pints and a pint of green habs.

Also took the poblanos, roasted 2/3 under the gas broiler to char, chopped the remaining, added garlic, onion, and cumin and letting it ferment.

The experiment I did with fermenting mixed peppers was AWESOME. really happy with the result. It makes all the difference,