Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old 1 Day Ago   #9406
Hunt-Grow-Cook
Tomatovillian™
 
Hunt-Grow-Cook's Avatar
 
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 352
Default

Quote:
Originally Posted by GoDawgs View Post
I've been wanting to try making a fermented hot sauce, something I've not done before. I've been letting the jalapenos on the two plants go full red, collecting them and freezing them until I had enough to do something with. Finally got 2 lbs, including a few red Big Jims.



I found some recipes at
https://www.chilipeppermadness.com/c...d-pepper-mash/
and will be trying the sriracha.

The peppers made a quart jar so we'll see how it goes.



Any tips from you long time chili heads about the process? I'm not a fan of real hot anything so don't recommend any ghosts! The recipe says 10 days minimum for fermenting but how long do y'all let it go?
I agree with Worth. Good chance you killed off all the things needed to kickstart the fermentation. Might try adding a starter of some sort or adding fresh peppers into the mash. Not really sure how that's going to go though. You are better off starting a crock/jar of mash early in the season, supplementing store bought peppers if necessary before your crop is in, and then just adding peppers as they ripen from the garden, and adjusting the salt as need be. Time really depends on so many factors. How much visible/active fermentation (bubbles) and smell are two indicators for me, with that being said, I like to aim for a full 30 days give or take.
Hunt-Grow-Cook is offline   Reply With Quote
Old 1 Day Ago   #9407
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Lafayette La
Posts: 2,445
Default

Quote:
Originally Posted by GoDawgs View Post
I've been wanting to try making a fermented hot sauce, something I've not done before. I've been letting the jalapenos on the two plants go full red, collecting them and freezing them until I had enough to do something with. Finally got 2 lbs, including a few red Big Jims.



I found some recipes at
https://www.chilipeppermadness.com/c...d-pepper-mash/
and will be trying the sriracha.

The peppers made a quart jar so we'll see how it goes.



Any tips from you long time chili heads about the process? I'm not a fan of real hot anything so don't recommend any ghosts! The recipe says 10 days minimum for fermenting but how long do y'all let it go?
My 2¢ from making wine. You kill the natural yeast and bacteria when you freeze it but that's not a bad thing. You can use whey (the liquid in a yogurt or sour cream container), kimchi or sauerkraut "juice," or over-the-counter probiotics (capsules/powder). Most important, make sure it says "LIVE" cultures on the label of whatever you're extracting it from. You can add fresh peppers and that should work fine, fermenting isn't an exact science, many factors play into that. Don't sweat it, they will ferment.

It's not rocket science and the longer you let the mash sit the better the flavors will develop.
__________________
Rob
Rajun Gardener is offline   Reply With Quote
Old 15 Hours Ago   #9408
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,051
Default

Quote:
Originally Posted by Rajun Gardener View Post
You can use whey (the liquid in a yogurt or sour cream container), kimchi or sauerkraut "juice," or over-the-counter probiotics (capsules/powder). Most important, make sure it says "LIVE" cultures on the label of whatever you're extracting it from. You can add fresh peppers and that should work fine, fermenting isn't an exact science, many factors play into that. Don't sweat it, they will ferment.

It's not rocket science and the longer you let the mash sit the better the flavors will develop.
Thanks for the good advice, Rajun and Hunt. I've never seen red jalapenos or any other fresh red peppers other than sweet peppers for sale at local groceries. I guess I'll have to just start a small batch next year and constantly add to it what red jalapenos come off two plants as they get ready.

Meanwhile, I picked a few fresh ones this morning so I'll whiz those up and add them to the jar along with sour cream whey and/or kimchi juice. Probably kimchi juice since it's a sriracha recipe.

Hmmm, if that works, maybe next year I can still freeze some and then add fresh to make a batch. Possible?
GoDawgs is offline   Reply With Quote
Old 14 Hours Ago   #9409
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: 25 miles southeast of Waterloo Texas.
Posts: 38,204
Default

Adding juices from a fermentation that has gone on for some time is called back slopping.
The live bacteria you want is from the head end of a fermentation.
The most active bacteria.
Cabbage in its first week would be good and it wont take much juice.
__________________
A Falling Knife Has No Handle

Worth
Worth1 is offline   Reply With Quote
Old 5 Hours Ago   #9410
GoDawgs
Tomatovillian™
 
GoDawgs's Avatar
 
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,051
Default

Well, it's too late now. Right after I posted that last bit I whizzed up and added five fresh jalapenos and 1 TBS kimchi juice. So I guess it's been "back slopped". If it works, it works and if it doesn't, I'll chalk it up to a learning experience.
GoDawgs is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 02:28 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2019 Commerce Holdings, LLC ★