Fermenting.

[Shrinkrap]

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

[GoDawgs]

Thanks for that great chili madness link! I might have to try some.

[recruiterg]

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?

[Worth1]

Originally Posted by recruiterg

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.

[Shrinkrap]

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.

[Shrinkrap]

This one is a sort of kimchi usually made from "green onions", but made mine from "green" shallots.

[Worth1]

Originally Posted by recruiterg

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.

[Whwoz]

No you are not missing something Worth, 4.7% should be 47 grams per liter, not 4.7.

Originally Posted by Worth1

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.

[recruiterg]

Whoops...missed a decimal point. Thanks for the correction.

[Shrinkrap]

Parking a link about the role of wine in fermenting hot sauce.

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

[Worth1]

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.

[Goodloe]

Originally Posted by Worth1

They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.

My Hinkelhatz sauce turned out nicely! I used some apple cider vinegar this time, along with lime juice. It has a really nice heat...builds up slow, with a twang from the vinegar, and a citrusy kick from the lime juice. A keeper, methinks!
It was excellent with the smoked chicken livers I made recently!!20191012_190459.jpg[ATTACH]20191012_160428.jpg[/ATTACH]

[Worth1]

That looks really good including the livers.

[imp]

Originally Posted by Goodloe

My Hinkelhatz sauce turned out nicely! I used some apple cider vinegar this time, along with lime juice. It has a really nice heat...builds up slow, with a twang from the vinegar, and a citrusy kick from the lime juice. A keeper, methinks!
It was excellent with the smoked chicken livers I made recently!!Attachment 90483[ATTACH]Attachment 90485[/ATTACH]

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?

[Goodloe]

Originally Posted by imp

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?

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...