Fermenting. - Page 67

Worth1 · January 6, 2019

Just made a little over 3 quarts of pomegranate cherry lime habanero hot sauce in my laboratory.
I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it.
You get about 15 seconds of flavor and then all hell breaks loose.

That lasted a good 45 minutes or so of pain, quivering, evil thoughts, holding the arms of my chair and staring at the ceiling.

Should pair well with an avocado hamburger or mixed with ketchup or mayonnaise to kick it up a bit.

Worth

Goodloe · January 6, 2019

"I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it."

I can see it in my mind..."Mad Dr. Hot Sauce" in his laboratory! That particular taste test method might have put me in the hospital...

Salsacharley · January 6, 2019

Looks like 3 quarts will last you a few days.

Quote:

Originally Posted by Worth1

Just made a little over 3 quarts of pomegranate cherry lime habanero hot sauce in my laboratory.
I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it.
You get about 15 seconds of flavor and then all hell breaks loose.

That lasted a good 45 minutes or so of pain, quivering, evil thoughts, holding the arms of my chair and staring at the ceiling.

Should pair well with an avocado hamburger or mixed with ketchup or mayonnaise to kick it up a bit.

Worth

Shrinkrap · January 6, 2019

Not as clear as I'd like, but it tastes good!

imp · January 6, 2019

Shrinkwrap, that is so pretty!

Goodloe · January 13, 2019

Hey Worth...

Was cleaning out the freezer the other day and found a qt bag of habaneros that I had forgotten about. Can I still ferment them to make hot sauce? They've been in the freezer for about 6 months. What do you think...?

Worth1 · January 13, 2019

No way would they ferment in my opinion, just turn to mush.
BUT I might be wrong but dont think so.
Fermenting is for fresh vegetables.

Goodloe · January 13, 2019

Quote:

Originally Posted by Worth1

No way would they ferment in my opinion, just turn to mush.
BUT I might be wrong but dont think so.
Fermenting is for fresh vegetables.

Hmmm, I was afraid of that. Maybe I'll skip the fermenting part and see how it turns out...

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/

Worth1 · January 26, 2019

Just found myself on a YouTube channel linked to Sandor Katz answering questions people are asking me.
How did I get involved in this mess.

Tracydr · February 2, 2019

I’m making sauerkraut from a bunch of big Chinese cabbages in my garden today using my brand new 2.5 gallon fermenting crock!

Nematode · February 2, 2019

Carrot ginger garlic turmeric

Tracydr · February 3, 2019

Mmm,that sounds good!

imp · February 3, 2019

How pretty, Nematode, how was the taste?

DonDuck · February 3, 2019

Quote:

Originally Posted by Goodloe

Hey Worth...

Was cleaning out the freezer the other day and found a qt bag of habaneros that I had forgotten about. Can I still ferment them to make hot sauce? They've been in the freezer for about 6 months. What do you think...?

Two ways to make apple wine and apple cider require freezing of the apples either on the tree or in a container. After pressing the liquid from the apple mash, yeast is added to the liquid to convert the sugar to alcohol. Some fermenting would occur without the added yeast. Since you don't want to make alcohol from the peppers with low sugar content, they would probably ferment without added yeast. They may not taste very good and depending on the fermenting spores, they may be dangerous.

January 6, 2019	#992
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	"I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it." I can see it in my mind..."Mad Dr. Hot Sauce" in his laboratory! That particular taste test method might have put me in the hospital... __________________ ~Jon~ Downheah, Mississippi

January 6, 2019	#995
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Shrinkwrap, that is so pretty! __________________ I'm not a complete idiot, some parts are missing.

January 13, 2019	#996
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	Hey Worth... Was cleaning out the freezer the other day and found a qt bag of habaneros that I had forgotten about. Can I still ferment them to make hot sauce? They've been in the freezer for about 6 months. What do you think...? __________________ ~Jon~ Downheah, Mississippi

January 14, 2019	#999
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	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 04:15 AM.

February 3, 2019	#1004
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	How pretty, Nematode, how was the taste? __________________ I'm not a complete idiot, some parts are missing.

January 6, 2019	#991
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Just made a little over 3 quarts of pomegranate cherry lime habanero hot sauce in my laboratory. I taste tested it in my usual manner of taking one whole tablespoon full swishing it around in my mouth and swallowing it. You get about 15 seconds of flavor and then all hell breaks loose. That lasted a good 45 minutes or so of pain, quivering, evil thoughts, holding the arms of my chair and staring at the ceiling. Should pair well with an avocado hamburger or mixed with ketchup or mayonnaise to kick it up a bit. Worth

January 13, 2019	#997
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	No way would they ferment in my opinion, just turn to mush. BUT I might be wrong but dont think so. Fermenting is for fresh vegetables.

January 26, 2019	#1000
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Just found myself on a YouTube channel linked to Sandor Katz answering questions people are asking me. How did I get involved in this mess.

February 2, 2019	#1001
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I’m making sauerkraut from a bunch of big Chinese cabbages in my garden today using my brand new 2.5 gallon fermenting crock!

February 3, 2019	#1003
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Mmm,that sounds good!