Yep my thoughts too. I've yet to try it so I'll be interested in your results.
[Reply]

I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
[Reply]

:-)
[Reply]

Finally got down to Eastern Market in Detroit to pick up some peppers for this years batch of hot sauce. Though I had missed the season, but there were plenty to be had. Bought over 7lbs of assorted peppers including Serrano, cayenne, cherry bombs. Stemmed, chopped, processed with 5% salt and 5% garlic. Filled a 2 gallon fermenting bucket about 2/3 the way. Added two barrel staves I won from Stearns (Ben) in last years auction. Plastic wrap on top of all that, and weighted down with a ziplock bag filled with water. Gonna let this go an easy 6 months.
[Reply]

Sounds great Bob! Haven't done a run in a while, I still have way too many jars of different peppers fermented and waiting to be used
[Reply]

Checked my latest batch of hot sauce last night (a mix of orange bell, peron, orange habs, carrot, garlic, shallot, salt) to see how it’s doing. After a week the PH is down to ~4.1. Nice. I may let this only go a few more weeks before processing, after reading the first chapter in the book Ben sent me. See how it tastes without over fermenting.

Here’s a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes.

Also glad to check back in this thread. Seems my other batch is nearing the 4 month mark. Getting close.
[Reply]

Highly recommend, I dehydrate in the oven at the lowest oven setting (I think mine is 170*) for many hours, probably 3-4 depending on how wet it was to start. I would use my dehydrator but I'm worried it will funk everything up for the next time I use it for fruit. The first time I did this was with some leftover pulp from a sauce run, it came out so good I took a full jar of some thai chiles I had fermented for no particular reason and dried them out completely then ground with a mortar and pestle, a pinch of that will make whatever I put in it a little tangy, just last week I put some in a roasted veggie dip and it brought it all together nicely :-)
[Reply]

Not really lacto fermented, or maybe even fermented. Trying a recipe out of the Noma cookbook (thanks again Ben). I have a batch of garum started. It’s an old Roman recipe for fish sauce. Grind up some fish, guts and all. Mix in a bunch of salt and some water. Cover and put into a container, then wait. After a number of months, the fish breaks down and creates a fish sauce. Strain and use. It’s similar to Asian fish sauce. Used some silver bass from yesterday’s fishing trip.
[Reply]

Can't wait to see how that one turns out :-)
[Reply]

Made a batch of this today.

https://timsfoodobsession.com/2018/0...ela-esplosiva/ (cool blog too)

Not so much lacto-ferment, but similar method. I used both hot/sweet Calabrian pepper powders, as I have them on hand. It’s HOT! Can’t wait till it’s ready to use.
[Reply]

Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious
[Reply]

That’s exactly what I was shooting for. It’ll be interesting to see how the flavors meld over the next couple of weeks. Initial taste, the artichoke was the most dominant.
[Reply]

A month into my garum doing its thing. I moved it into my garage last week, to take advantage of the higher temps in there. In the one week, it's progressed a lot further than when in the basement. There's distinct layers as the autolysis does it's stuff.
[Reply]

Well crap. Took a peek at my pepper ferments. The red ferment I’ve had going for almost a year has green mold on it. Into the bin it goes.
[Reply]

Can't you just scoop out the mold from the top? Anything below the brine level should still be good.
[Reply]

I’ll have to take a closer look and see if it’s just on the brine.
[Reply]

Had a big bag of random peppers so I made two batches, a medium and a hot, based off this recipe, left out a few ingredients due to carelessness or just not having them.

Right now, 24 hours later, they are at that "new pickle stage" in the ferment, where they still taste like what they are, but with a little lacto sour going and are still kind of crunchy. I swear, being a fan of new pickles, I could eat a whole jar right now with a spoon.
[Reply]

I just used some Adam, on a grilled eggplant sandwich I made for dinner. Still spicy hot af, but rounding out the flavors after a few months nicely.
[Reply]

Cool. I never added extra pepper powder, didn't see the need with the pepper blend being roughly 1/2 red jalapenos, 1/4 habaneros, and 1/4 some other pepper that I think were either Italian Hots or really big cayenne peppers. Be interesting to see how much the heat drops, if any, without the concentrated powder.
[Reply]

Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.
[Reply]