fermenting Want to start a ferment using a year old puree AJ style

[capsidadburn]

I've got several puree's I made last season in late July.  I didn't really grow anything majorly hot this season that I have a lot of.  I have been considering buying some fresh pods but feel I should entertain this possibility.
 
I've got a couple Butch T's, and at least four Red Devils Tongue all half pints.  I remember AJ saying they would last two years and they still look great.
 
So I would just buy some veggies onion etc. and use the puree as the heat source.  I would like to know anyones thoughts on this.  Seems like a win to me.
 
Thanks Mike

 

[Jolokia John]

Why not?  I say go for it!

 

[salsalady]

You may want to consider using a starter (whey, kefir, etc).  When the chiles were processed, that kills their natural ability to ferment and I don't know how well onions and garlic start to ferment on their own.  I'm thinking they don't ferment well by themselves, but I don't know for sure. Using a starter would help insure the mixture ferments and doesn't just go bad.  Wouldn't want to waste all them good chiles!!!

 

[capsidadburn]

You may want to consider using a starter (whey, kefir, etc).  When the chiles were processed, that kills their natural ability to ferment and I don't know how well onions and garlic start to ferment on their own.  I'm thinking they don't ferment well by themselves, but I don't know for sure. Using a starter would help insure the mixture ferments and doesn't just go bad.  Wouldn't want to waste all them good chiles!!!

Thanks Ann, I have been using Caldwell's vegetable starter.  There are food allergies in my house so I am using what my wife prefers that I use as a starter.
 
Mike