August 28, 2019 | #1036 |
Tomatovillian™
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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 Last edited by Shrinkrap; August 28, 2019 at 01:03 PM. |
August 28, 2019 | #1037 |
Tomatovillian™
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Thanks for that great chili madness link! I might have to try some.
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August 28, 2019 | #1038 |
Tomatovillian™
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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? |
August 28, 2019 | #1039 |
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August 29, 2019 | #1040 |
Tomatovillian™
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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 (😒, so I added yellow scotch bonnets.
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August 29, 2019 | #1041 |
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This one is a sort of kimchi usually made from "green onions", but made mine from "green" shallots.
Last edited by Shrinkrap; August 29, 2019 at 12:58 AM. |
August 29, 2019 | #1042 | |
Tomatovillian™
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Quote:
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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August 29, 2019 | #1043 |
Tomatovillian™
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No you are not missing something Worth, 4.7% should be 47 grams per liter, not 4.7.
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August 29, 2019 | #1044 |
Tomatovillian™
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Whoops...missed a decimal point. Thanks for the correction.
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August 30, 2019 | #1045 |
Tomatovillian™
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Parking a link about the role of wine in fermenting hot sauce.
http://thehotpepper.com/topic/51624-...sulfite-issue/ |
September 19, 2019 | #1046 |
Tomatovillian™
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I had some left over jalapeno and habanero peppers.
Had an empty store bought pickle jar. Put in the brine water and fermented pepper juice starter stuff and waited and waited. Now it is finally starting to ferment and put off gas after a week. Can't wait to try these things in a week. Sometimes you just never know how long it will take. |
October 22, 2019 | #1047 | |
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Quote:
It was excellent with the smoked chicken livers I made recently!!20191012_190459.jpg[ATTACH]20191012_160428.jpg[/ATTACH]
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October 22, 2019 | #1048 |
Tomatovillian™
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That looks really good including the livers.
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October 22, 2019 | #1049 | |
Tomatovillian™
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Quote:
Sauce looks really smooth and pretty in those bottles. Did you process them to preserve them or just bottle them up and keep in the fridge?
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I'm not a complete idiot, some parts are missing. |
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October 22, 2019 | #1050 |
Tomatovillian™
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Thanks! i used Worth's processing method...fermentation, the acid components, and bring to a slow boil and simmering for about an hour. It seems to hold up fine without refrigeration...
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