fermenting Yellow ferment

[Honey Badger]

I had a bumper crop of aji lemon, aji mochero and few fatalii and decided to ferment them and hope to make yellow sauce. To a 5L bucket I added my chillies (about 250g), few cloves of garlic, some mixed peppercorns, piece of ginger and loads of pineapple. Topped it up with 3.6% brine and inoculated with some brine from my saurkraut...
 

 

  

 
The plan is to let it ferment, blitz in a blender, strain and add vinegar to stabilise it. 
 
Does that seems like a good idea? 
 
This will be my first attempt at this type of ferment. Any comments are greatly appreciated.

 

[MikeUSMC]

Nice!

 

[Honey Badger]

Nice!

 
It is, very!
 

 
I've added zes and juice of one lemon and 5 tbs of jam sugar to it. I didn't use all of the brine, actually I'll waste quite a lot of it. It would be too runny if I used all of it. In the end I have nearly 3L of good sweet and sour hot sauce which tastes very nice.
 
And here are few products I made recently with my chillies:
 

 
I have some powders and seasonings as well.

 

[The Hot Pepper]

 

[YAMracer754]

What kind of proportion of pineapple did you use in relation to the chiles? Looks nice, awesome presentation with the jars and bottles as well!

Sent from my XT1565 using Tapatalk

 

[Honey Badger]

What kind of proportion of pineapple did you use in relation to the chiles? Looks nice, awesome presentation with the jars and bottles as well!

Sent from my XT1565 using Tapatalk

 
This ferment is done with the first batch of ripe yellow chillies and I never weighted them... You can see roughly how many from the first picture on this thread. I used two pineapples, one or two regular (sweet) yellow pepper, few cloves of garlic and a shallot. I packed everything in a 5L fermenting bin and there were too much space so I added peeled and quartered apples and covered everything with 3.5% brine and a little of my already going sauerkraut brine to inoculate it. Some whole peppercorns and coriander seeds also went in. 
 
I haven't properly tasted it yet.

 

[YAMracer754]

Wow that's a lot of pineapple!! Can you still taste the Chilies properly or is it fruit dominant? I successfully made my first fruit sauce last night, went with a yellow sauce as well. Used 2 mango and 1 large apples. Garlic Smoked onion and half the peppers turned out awesome. Bad brains sugar rush peach 2 Jay's peach. I had aji cito and aji Charapita but didn't wanna overeach before keeping it simple and muddying the flavor.

 
This ferment is done with the first batch of ripe yellow chillies and I never weighted them... You can see roughly how many from the first picture on this thread. I used two pineapples, one or two regular (sweet) yellow pepper, few cloves of garlic and a shallot. I packed everything in a 5L fermenting bin and there were too much space so I added peeled and quartered apples and covered everything with 3.5% brine and a little of my already going sauerkraut brine to inoculate it. Some whole peppercorns and coriander seeds also went in. 
 
I haven't properly tasted it yet.

Sent from my XT1565 using Tapatalk

 

[Masher]

Wow that's a lot of pineapple!! Can you still taste the Chilies properly or is it fruit dominant? I successfully made my first fruit sauce last night, went with a yellow sauce as well. Used 2 mango and 1 large apples. Garlic Smoked onion and half the peppers turned out awesome. Bad brains sugar rush peach 2 Jay's peach. I had aji cito and aji Charapita but didn't wanna overeach before keeping it simple and muddying the flavor.

Sent from my XT1565 using Tapatalk

Are those bubbles from heating, stirring, bottling?

Hope those are not new ferment bubbles...could get messy if they start blowing their tops.

Great looking color, hope mine turns out as good.

 

[YAMracer754]

Bottling, it was thick to begin with too but after cooling and the actions of the pectins it got super thick! once shaken they're all good I just haven't flipped them since HFH'ing em last nite.. What you planning on making?

Are those bubbles from heating, stirring, bottling?

Hope those are not new ferment bubbles...could get messy if they start blowing their tops.

Great looking color, hope mine turns out as good.

Sent from my XT1565 using Tapatalk

 

[Honey Badger]

Wow that's a lot of pineapple!! Can you still taste the Chilies properly or is it fruit dominant? I successfully made my first fruit sauce last night, went with a yellow sauce as well. Used 2 mango and 1 large apples. Garlic Smoked onion and half the peppers turned out awesome. Bad brains sugar rush peach 2 Jay's peach. I had aji cito and aji Charapita but didn't wanna overeach before keeping it simple and muddying the flavor.

Sent from my XT1565 using Tapatalk

 
I really can't tell what it taste like, I havent tasted it since I cooked it. It tasted pineapply and spicy and sour and lemony and salty and a bit sweet but it was hot and fresh. I'll taste a bit one of these days and will report findings, maybe this evening. With some grilled fish.
 
 

 

[Honey Badger]

 
I really can't tell what it taste like, I havent tasted it since I cooked it. It tasted pineapply and spicy and sour and lemony and salty and a bit sweet but it was hot and fresh. I'll taste a bit one of these days and will report findings, maybe this evening. With some grilled fish.
 
 

 
As good as my word.
 
I had quite a bit of the sauce, absolutely wonderful. Zingy and pineapply with just enough heat. Maybe it could have a bit more heat but for ordinary folks, it's plenty hot. I had it with some grilled sardines and boiled potatoes. I made a simple dressing for the fish with olive oil, lemon juice and some finely chopped parsley, pickled gherkin and a pickled baby onion. Spooned all that over grilled fish. Lovely and very healthy stuff.
 

 
Label says jam but it is a sauce really.