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Shrinkrap · January 14, 2019

I may nave read freezing and/or smoking kills the.surface stuff you need to ferment. Couldn't find the reference though, so..... still looking.i seem to recall mixing fresh in might make it okay.

ETA;

A source I like.

That will depend on how they’ve been dried. There may still be dormant populations of lactic acid bacteria on the skins, but if they were heated, or dried very long ago, they may already have died. You can definitely try with a small batch and see how it goes. If you add fresh herbs or other seasonings (whole spices like mustard seed, onions, etc) you’ll be likelier to have a good result!"

http://phickle.com/we-can-phickle-th...-pepper-sauce/
L]

this one says "even dried"

https://www.chilipeppermadness.com/c...d-pepper-mash/

January 14, 2019	#999
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 695	I may nave read freezing and/or smoking kills the.surface stuff you need to ferment. Couldn't find the reference though, so..... still looking.i seem to recall mixing fresh in might make it okay. ETA; A source I like. That will depend on how they’ve been dried. There may still be dormant populations of lactic acid bacteria on the skins, but if they were heated, or dried very long ago, they may already have died. You can definitely try with a small batch and see how it goes. If you add fresh herbs or other seasonings (whole spices like mustard seed, onions, etc) you’ll be likelier to have a good result!" http://phickle.com/we-can-phickle-th...-pepper-sauce/ L] this one says "even dried" https://www.chilipeppermadness.com/c...d-pepper-mash/ Last edited by Shrinkrap; January 14, 2019 at 03:15 AM.