T O P

Here we go!

Here we go!

teknolust

20x Habanero 10x Serrano 8x Reaper 1x Ghost (all I had left over lol) Whole yellow onion Two bulbs of garlic Salt water brine 😃 I usually ferment for 2 weeks to 3 months. I plan to ferment this for a short time. Maybe 3-4 weeks . Then I'll blend only the solid stuff, add a little brine to make it not sticky/pasty and add a small bit of apple cider vinegar. You can also strain it and press the peppers to get the pulp out. But I like it pulpy. Edit: peppers -> solid stuff


Bloodyfinger

That's awesome! I'm saving this post and will definitely do this my first harvest. Where'd you get the setup?


teknolust

I got the jars from Amazon. 2 for $12. Come with lids and air lock. They have so many varieties. I like these air locks the best.


teknolust

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://smile.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_1RFwCbGM1DPJ6


BipolarBearJew54

Are those jars set and forget? I would love to try this Also, is there a disc of some sort pushing the peppers down into the brine? Also also, brine ratio please?


teknolust

Yeah with the bubble lock it lets the CO2 escape without allowing in O2. Pretty much set and forget since you don't have to burp them. You can use pickle weights but I'm using 3 Mason jar lids as a barrier and a Mason jar as the weight on top of it. 1/4 cup of sea salt per 1 qt purified water.


BipolarBearJew54

Thanks!!


Sythic_

When you say only the peppers, are you leaving the onion and garlic behind or are you blending all the solid stuff together?


teknolust

I blend all of the solid stuff. But you could choose not to blend them all. Sometimes I'll eat 1 or 2 of the garlic cloves. 😅 I have a friend that blends all of it and strains it and it makes a nice clean liquid sauce. I like the pulpy sauce.


Sythic_

Nice! Sounds delicious. Does this come out super hot or would it be a lower heat after the whole process? Estimate where it might come out in the hot ones line up?


teknolust

Well, this is my first time making it with this many reapers. Usually it's 1 or 2. But I didn't have the yields this year to make a variety of spice levels. So we will see. Fermenting can kinda make the spice go away some, but with reapers it's negligible. Edit: slice -> spice


ChefChopNSlice

If you’re lookin for something interesting to play around with, try straining your sauce after blending, and putting the wet solids on a tray in your dehydrator (the kind used for making fruit roll ups). Grind this dried out mixture up, and try it on fries, baked potatoes, pasta, rice, or use it as a rub.


teknolust

Ooh that sounds nice. I might try that with some of this. Thanks for the tip!


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teknolust

It usually has a garlic kick but it helps take your mind off of the heat! Haha I guess I just like garlic. They were small organic bulbs. Maybe like 15 cloves in all. I like to eat them whole fermented. But then I can't put them in the sauce. 😅


cbk04

I was thinking of making a fermented sauce as well but I’ve never tried one. What kind of flavor does fermenting them give off?


teknolust

The longer you fermentation the more complex the flavors become. It really brings out the flavor in the peppers. I would recommend trying it at least once. I bet you'll like it!


mpressive36

Think about what sriracha or kimchi tastes like. If you like those flavors, then odds are you will like a fermented hot sauce.


Lemminger

Check out chilli chump here or on youtube. Loads of fermenting videos.


cbk04

Thank you. I have some peppers that I froze but a new batch are just about ready. I was going to combine the fresh with the frozen to help along the fermentation process


Lemminger

Which sort(s)? I've heard you should at least use half the batch of fresh chillies to make it ferment properly.


cbk04

Right now I have mostly Scotch Bonnet and possibly habanero (couldn’t identify it). I have a yellow scorpion pepper plant that is just starting to flower but the site I bought it from May have labeled it incorrectly, they did that with the chocolate scotch bonnets I. bought.


Lemminger

Sounds good and quite spicy! It's a little annoying that they label it incorrectly but for some it doesn't really matter anyway - a good chilli is a good chilli after all :-)


GrabbinPills

What is the adapter thing on top? Some kind of water valve for gas release?


maria_mallow

That's an airlock. They use it in brewing as well to allow carbon dioxide to release during the fermentation process but not allowing air inside.


teknolust

Yep. Exactly this.


CobbleStoneGoblin

Looks cool. What's your process look like for fermented sauces? Any recommended resources?


MrMjgtad

I'm not OP, but I would recommend ChilliChump on youtube. He has a large garden worth of peppers and is always making something new. He also has a subreddit over at /r/chillichump


jmannusmc

I'm also going to recommend ChiliChump on YouTube. He put out a From Seed Seed To Sauce series last year that gave me a lot of good info.


wildcard1992

I thought this was r/stonerengineering for a sec, was wondering why someone would dump vegetables into a bong.


teknolust

Hahahaha 😂🤣


maria_mallow

Yum! I think I may want to try this once I get a good amount of peppers.


teknolust

It is delicious!


scarcelli

This put me over the edge, I have to try this after the harvest


SleepyConscience

Beautiful


teknolust

Thanks!


GoinDH

salt water brine? Habs, jalapenos, garlic? Details Man!


teknolust

😂


CrackedOutMunkee

I was thinking of doing the same but was wondering how funky the smell would get? I live in a smaller apartment with another persona and don't want to make her mad by doing this.


teknolust

Not really my smell at all. Other than spicy and onions and garlic when you make it. After you close it there is no smell. If you do t have it sealed it won't ferment properly. Then after you fermentation t it you have the smell from processing it which smells like salsa.


TIE543

Nice! I've got a couple of the same jars I used last year to make fermented cayenne sauce. What are you using as your weight in there? That's one thing I've had trouble with.


teknolust

Haha well you can order pickle weights .... Or I used 3 of the flat parts of the lids. I put them kinda overlapping kinda like the Olympics rings. Then press them on top. I had a Mason jar that was the right height to barely fit as the weight.


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teknolust

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://smile.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_1RFwCbGM1DPJ6 Here ya go!