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Old 3 Weeks Ago   #1036
Shrinkrap
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I tried just salt; no water, using this technique.

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

Unfortunately, I used the amount of salt appropriate for the brine. I also put a pinch of wine yeast.

Hmmmmm. Found this comparing lactobacillus vs SACCHAROMYCES CAREVISIAE in fermentation.

https://eatcultured.com/blogs/our-aw...ion-the-basics
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Last edited by Shrinkrap; 3 Weeks Ago at 01:03 PM.
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Old 3 Weeks Ago   #1037
GoDawgs
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Thanks for that great chili madness link! I might have to try some.
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Old 3 Weeks Ago   #1038
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4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?
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Old 3 Weeks Ago   #1039
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Quote:
Originally Posted by recruiterg View Post
4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?
I slit them and crunch them down/pack a wee bit with a wooden rod I made about 1-1/2 inch in diameter.
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Old 2 Weeks Ago   #1040
Shrinkrap
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I decided to add water and make it a brine, then I need Ed a bigger bottle, then I tasted and it wasn't NEARLY hot enough (&#128530, so I added yellow scotch bonnets.
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Old 2 Weeks Ago   #1041
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This one is a sort of kimchi usually made from "green onions", but made mine from "green" shallots.
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Last edited by Shrinkrap; 2 Weeks Ago at 12:58 AM.
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Old 2 Weeks Ago   #1042
Worth1
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Quote:
Originally Posted by recruiterg View Post
4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?
Is it me or are you off with your measurements?
A tablespoon of salt weighs 17.6 grams.
A liter of water is a wee bit more than a quart so you would need 52.8 grams.
Or am I missing something.
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Old 2 Weeks Ago   #1043
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No you are not missing something Worth, 4.7% should be 47 grams per liter, not 4.7.


Quote:
Originally Posted by Worth1 View Post
Is it me or are you off with your measurements?
A tablespoon of salt weighs 17.6 grams.
A liter of water is a wee bit more than a quart so you would need 52.8 grams.
Or am I missing something.
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Old 2 Weeks Ago   #1044
recruiterg
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Whoops...missed a decimal point. Thanks for the correction.
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Old 2 Weeks Ago   #1045
Shrinkrap
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Parking a link about the role of wine in fermenting hot sauce.

http://thehotpepper.com/topic/51624-...sulfite-issue/
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