Fermenting.

[Worth1]

Here is a picture of my last batch of ghost pepper sauce AKA The Devils Triangle.
Worth
IMG_20181013_28159.jpg

[pmcgrady]

Not to change the subject...but it's hen of the woods time around here. I just rinsed a big batch, cut them up and will let soak in salt water over night. I'm going to can/pickle a lot tomorrow, can I ferment some?










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[Worth1]

I have no clue whatsoever.
Worth

[pmcgrady]

Originally Posted by Worth1

I have no clue whatsoever.
Worth

Lol! That's a quote I never expected. I've canned them before, they are delicious with lots of garlic and anchovies, but have never fermented any. An older Italian lady around here made the best ever, and I suspect they were fermented.

[pmcgrady]

double post

[imp]

All those pages at the link say you can ferment mushrooms.


https://www.google.com/search?q=ferm...nt=firefox-b-1

[recruiterg]

Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?

[Worth1]

Originally Posted by recruiterg

Is this just made from fermented ghost peppers and xantham gum or do you add vinegar when you bottle it up?

I will go into details.
I took the peppers out of the ferment liquor and pulled the stems.
I reserved the liquor and put it in a bottle.

Then I took a goodly amount of lime juice (maybe one cup) and sugar adjusted for what I wanted as far as sweetness and heated it up.
While this was going on I put the peppers in a blender seeds and all.
After the sugar was dissolved I put it in the blender along with 1/8 teaspoon of the gum and a 1/2 heaping teaspoon of citric acid.
Turned the blender on, it has an auto shut off and I let it do the shut off twice.
Note, the gum is put in the sauce while the blender is running a little at a time.
1/8 teaspoon of the gum is good for about 1 quart of pepper sauce depending on how watery the sauce is.
The xanthan gum is used in just about every product out there as a thickener and to protect against separation.

So no I do NOT use vinegar, I use citric acid and lime juice instead.
I will never put vinegar in any of my salsas AKA sauces of any kind.

[Goodloe]

Originally Posted by Worth1

Here it is I make it to taste as I may have said before.
First ferment peppers as instructed.
Cut slits in peppers and pack into jar or what ever method you use.
I use my plunger to push out air bubbles.
Let ferment for a very long time I go about 8 weeks or even more in a solution of 2 table spoons canning salt to quart of pure water not treated water.
I simply mix the salt water up in a separate container and use what I need dump the rest.
Your choice.
After fermenting pull peppers from liquid.
Pull stems if still on.
Put peppers in blender with enough ferment liquid to blend.
You can also use lime juice if you want but you will end up using too much maybe.
Turn blender on and let run forever.
If desired strain contents into kettle to remove seeds.
Now lets say you have a quart of this stuff.
Add lime until you like the lime flavor.
Add 1/2 teaspoon citric acid.
Add ferment liquid if you want it thinner.
Add sugar to desired flavor but it needs to be there.
Add salt if you want.
Bring to simmer and start tasting.

Here is the dangerous part.
Ladle the sauce back into the blender and fire it off.
Be careful as it can erupt from the blender so start slow and increase speed.
Take a wee pinch of xanthan gum about 1/8 to 1/4 maybe a wee bit more per quart and slowly sprinkle it into the blender hole while is it running.
Let it run for a good while to make sure it is mixed up.
Too much will make it like slippery ketchup or even the blob.
Too little and it will separate too soon.

Don't ever add water always use the ferment liquid or lime juice.
Do not use lemon and expect it to be the same as mine.

What you have is a safe sauce by doing this.
1 fermented.
2 lime juice.
3 citric acid.
4 Salt.
5 brought to a simmer.
= safe product.

Notes.
1 A good indication of the peppers being ready is if they start getting this fermented musky smell when you crack the lid to let off gas.
I stopped using the air lock and just let off gas every day.
Mine are fermenting pretty fast do to the heat in the house.
Ferment water will be cloudy.

2 If you want garlic and or onion in this stuff then you need to put them in the ferment too.
I dont recommend it try the regular first.
3 Flavor testing is an experience big time, best done first thing in the morning before food.


Worth

Hey, Worth,
I'm going to make hot sauce out of my (still) fermenting Fataliis/Ghost peppers in a couple of weeks...when Bama Football is over for a while.

It seems like I saw another, more detailed, version of your process on here somewhere, but I can't seem to find it now...

[Worth1]

Originally Posted by Goodloe

Hey, Worth,
I'm going to make hot sauce out of my (still) fermenting Fataliis/Ghost peppers in a couple of weeks...when Bama Football is over for a while.

It seems like I saw another, more detailed, version of your process on here somewhere, but I can't seem to find it now...

Ask for specifics and I will get back with you here or more than likely in a PM.
I will be happy to answer any of your questions.

Worth

[Goodloe]

Originally Posted by Worth1

Ask for specifics and I will get back with you here or more than likely in a PM.
I will be happy to answer any of your questions.

Worth

Thanks, I'll send you a PM soon...

[recruiterg]

Found this Fermented Giardiniera recipe on youtube:

https://youtu.be/QPvLA-egmWA

This recipe is awesome. Give it a try.

[Worth1]

Originally Posted by recruiterg

Found this Fermented Giardiniera recipe on youtube:

https://youtu.be/QPvLA-egmWA

This recipe is awesome. Give it a try.

I will give it a look see in due time, thanks.

I have a guy at work that said he liked hot stuff.
So I had him try the ghost pepper sauce.
He tried it and almost fell over it was such a shock to him.
Oh Jesus he exclaimed.
Now he cant stay out of it.
He is eating it with my dried sausage I made.
The man deserves a free pint and some sausage.
He is even going to get a quart of my famous habanero salsa.

Worth

[Worth1]

Exactly 2.5 pounds of habanero started on Christmas eve in a 1/2 gallon jar.
Can't wait for the results.
Worth
IMG_20181224_7796.jpg

[Nematode]

Ginger garlic turmeric sauerkraut is on day 3.
Bubbling away in the crock.