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#1036 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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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. |
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#1037 |
Tomatovillian™
Join Date: Feb 2018
Location: Augusta area, Georgia, 8a/7b
Posts: 1,685
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Thanks for that great chili madness link! I might have to try some.
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#1038 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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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? |
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#1039 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#1040 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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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 (😒
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#1041 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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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. |
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#1042 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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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#1043 |
Tomatovillian™
Join Date: Jun 2013
Location: Victoria, Australia
Posts: 870
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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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#1044 |
Tomatovillian™
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 945
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Whoops...missed a decimal point. Thanks for the correction.
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#1045 |
Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 695
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Parking a link about the role of wine in fermenting hot sauce.
http://thehotpepper.com/topic/51624-...sulfite-issue/ |
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#1046 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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. |
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#1047 | |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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It was excellent with the smoked chicken livers I made recently!!20191012_190459.jpg[ATTACH]20191012_160428.jpg[/ATTACH]
__________________
~Jon~ Downheah, Mississippi |
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#1048 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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That looks really good including the livers.
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#1049 | |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
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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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#1050 |
Tomatovillian™
Join Date: Jan 2018
Location: Steens, MS 8a
Posts: 410
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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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~Jon~ Downheah, Mississippi |
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