• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Buddy's Ferments - 2016 Season Has Started

Here they are . . . not sure how they will end up, but it looks like they are all off to a good start:
 
DSC_1081.JPG

 
DSC_1083.JPG

 
DSC_1084.JPG

 
DSC_1085.JPG

 
DSC_1086.JPG

 
DSC_1087.JPG

 
DSC_1088.JPG
 
buddy said:
#9 . . . Harissa style.  I'm digging on the way this tastes going in to the fermenting phase.  Hoping it tastes even better when it comes out!  Love the color.  Thanks for looking.
 
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
 
attachicon.gif
DSC_0900.JPG
 
 
 
 
Damnit man! 
 
You got me with that one T
 
i've been digging on your Red Peno / Red Morouga big time 
 
 
:cool:
Kevin
 
Saw tims77 posts making a cherry based and cranberry based sauce.  Modified a bit and used my last 2 fermenting jars . . .
 
DSC_0913.JPG

 
Ferment #13 (Cherry/Cranberry)
Red Hatch
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling
 
Ferment #14 (Cranberry/Pineapple)
Inca Red Drop
Cranberry 
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 
 
Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active :P ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 
DSC_0920.JPG
 
buddy said:
Found 2 more jars in the closet and felt the need to fire up 2 more ferments.  I've significantly reduced the number of peppers in my ferments to make the sauces less extreme and hopefully more appealing to non-chile heads.  Thanks for looking.  (All previously started ferments are very active :P ). 
 
Serrano (basically salsa verde that will be turned into a smooth hot sauce)
 
and
 
Peach/Mango featuring Jay's Peach Scorpion
 
attachicon.gif
DSC_0920.JPG
 
 I say tell them non chili lovers to go buy some Louisiana hot sauce brother   ;)  don't fix what ain't broke :) 
 
Processed 6 ferments over the past few days:
 
Ingredient
Red Hatch Peppers, Roasted
Red Brain Strain
Garlic, Roasted
Onion, Roasted
Cumin, Toasted
Salt, Pickling

Red Hatch Ferment_2016.jpg

 
Red Hatch Peppers
Red Brain Strain
Orange Bell Pepper
Orange Jalapeno
Carrots
Onion
Apple
Garlic, Roasted
Salt, Pickling
Tims_2016.jpg

 
Red Thai
Red Jalapeno
Red Brain Strain
Red Serrano
Garlic, Roasted
Onion, Roasted
Ginger
Cumin, Toasted
Salt, Pickling
Thai Ferment_2016.jpg

 
Yellow NagaBrain
Pineapple
Carrots
Shallots
Garlic
Lime Juice
Salt, Pickling
Yellow Naga Brain_2016.jpg

 
Douglah
Chipotle (Rehydrated)
Papaya
Pineapple
Onion
Garlic
Lime Juice
Cinnamon
Nutmeg
Salt, Pickling
Douglah_2016.jpg

I lost about 1/3 of this down the sink while transferring from stove to blender, drag!
 
Brainstrain
Mixed fruit (Pineapple/Mango/Strawberry/Peaches
Onion, Red
Garlic
Salt, Pickling
Brainstrain Mixed Fruit_2016.jpg

 
 
Processed some ferments that I started in late October/early November 2016:
 
6 Bottles
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
17Ferment#1.JPG

 
6 Bottles
Orange Thai, Smoked
Red Hatch, Roasted
White Onion
Garlic, Roasted
Salt, Pickling
17Ferment#2.JPG

 
3 Bottles
Inca Red Drop
Cranberry
Pineapple
Bell Pepper, Yellow
Carrot
Salt, Pickling
 
5 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Chipotle, Rehydrated
Garlic
Onion, Sweet Yellow
Black Cherry, Frozen
Cranberry, Dried
Kombucha, Tart Cherry
Salt, Pickling
17Ferment#3,7.JPG

 
3 Bottles
Red Hatch, Roasted
Habanero, Red Savina
Red Onion
Garlic
Allspice,  Ground
Salt, Applewood Smoked Sea
 
5 Bottles
Rocoto, Orange
Mango
Carrot
Ginger
Agave Nectar
Salt, Pickling
17Ferment#4,5.JPG

 
Jay's Peach Scorpion
Mango
Peach
Parsnip
Salt, Pickling
17Ferment#6.JPG

 
Thanks for looking and sorry for the large file.
 
Buddy do you have a video on how you start you ferments. Noob here! What's that covering the mash? Raw Cabbage? How and when do you add the culture? Can I do this with a cheese cloth?

Ps great looking products buddy!
 
Back
Top