Fermenting.

[oakley]

Started my first batch Oct 1st. I burp it every day but do not stir. Too much air exchange by stirring.
A quick burp lets out any air release fast. I then give a little shake to see some bubbles rise. All good.

Next weekend I'll start a few smaller quarts with airlocks. The last of the harvest and some new recipes.
As well as some quart krauts. Trying some new spice
combinations...

That is a silicone lid with a shot glass as a weight.

[Worth1]

Originally Posted by oakley

Started my first batch Oct 1st. I burp it every day but do not stir. Too much air exchange by stirring.
A quick burp lets out any air release fast. I then give a little shake to see some bubbles rise. All good.

Next weekend I'll start a few smaller quarts with airlocks. The last of the harvest and some new recipes.
As well as some quart krauts. Trying some new spice
combinations...

That is a silicone lid with a shot glass as a weight.

Looks good.
The ghost peppers I started back in the early summer are still going.
For the very fist time ever I pulled the lid off yesterday to smell them.
I have to say it is heavenly to say the least.


Worth

[Worth1]

IMG_20181007_31898.jpg

[oakley]

Yum!
I've not bought any hot sauce this entire year. Just prepped two full trays that are going on the
smoker today for a 6-8 hour slow smoke with some pork loin. Two trays just garlic, tomatillo, onion,
70% mild and hot peppers.
(will be pureed and frozen in golf-ball sized 'flavor bombs'.

[swellcat]

[recruiterg]

Thanks Worth. I put it in some glass jars with the flip top and rubber gasket and added some plain water (filtered). I now see some bubbles at the top and I believe the fermentation is taking place. Could have been too much salt. Do you ever open the bottles to release gas, or can I just leave it shut if I don't see the mold on the top?

[Worth1]

Originally Posted by recruiterg

Thanks Worth. I put it in some glass jars with the flip top and rubber gasket and added some plain water (filtered). I now see some bubbles at the top and I believe the fermentation is taking place. Could have been too much salt. Do you ever open the bottles to release gas, or can I just leave it shut if I don't see the mold on the top?

If I remember to open the jars to let pressure off I will.
But I let some out but not all by just cracking the lid a wee bit.
After time this forces out oxygen and the inside is now a positive pressure co2 atmosphere.

Here are some thoughts and experiments and questions I ask myself.

1 Will the jar explode if I dont open it?
I have tried and it never has exploded yet.

2 Will the bacteria stop reproducing at higher pressure and if so what pressure would that be?
And if so is it the same for the different bacteria as the ferment moves along in stages?

3 I have left the lid on tight and after a week or two or even months let pressure off.
The result was a lot of fizzing like a soda or that fermented tea people make or buy.

I stopped using weighs and use food grade plastic I cut out to force the product down.
Even then I have not had any problems with what we will now call fungus growing in the product if some sticks above the surface.

[Worth1]

The Devils Triangle.
Fermented cinnamon lime ghost hot sauce.
Worth
IMG_20181007_2590.jpg

[Worth1]

Right after I posted the pictuer I gave it a taste test.
It may very well be one of the best I have made.
Needless to say it was everything I expected it to be and more a whole lot more.
Sweet cinnamon with lime and hotter than the fires of a volcano.
It has taken about 30 minutes or so for my mouth to cool off.
But this is because I tasted a whole teaspoon full as always.

[Worth1]

A little while ago I got a good dose of fermented ghost pepper juice in both eyes.
That was fun for a little while.

Worth

[recruiterg]

Ouch. Make sure not to touch your nether regions with that stuff on your hands.

[Worth1]

Originally Posted by recruiterg

Ouch. Make sure not to touch your nether regions with that stuff on your hands.

I had a small stainless pan I had put the fermenting water in and poured it in a bottle for later.
All I did was wash the pan out and then later touch my face.

[recruiterg]

My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.

[Worth1]

Originally Posted by recruiterg

My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.

Now what you will and should see as activity for some time.
This will go away and less activity will occur and maybe none but have no fear.
sometimes my jars will just sit and do nothing but they will be fermenting with a lesser active bacteria that is still going on.

I wouldn't mess with it myself for at the very least 8 weeks more is better.
My last batch I think was 4 months maybe.

You WILL know if it is bad.

[Salsacharley]

If you think your peppers are really good right now, and if you have enough total peppers, you can take out some now for immediate use and let the remainder continue fermenting. When it is done is entirely up to you.