Hello all! Let me start by saying I have nailed the making of fresh sauces by cooking chopped peppers in vinegar then blending it all with fresh garlic, salt and pepper. Pretty simple stuff that has received awesome results from family, friends and fans of my blog and hot wings. I believe they are good enough to sell but I will always keep experimenting with them as new peppers and/or ideas come my way. I post a few pictures here:
My question to all you sauce gurus is what is the best method for fermenting? I have attempted this with a jar of chopped jalapenos which I kept sealed in a mason jar for about 6 months. All I did was add a layer of salt to the top and sealed the jar. Obviously this wasn't enough because they didnt do a whole lot of anything. Very little liquid was present at the bottom, so I proceded to make sauce with it using my above method. It came out no better than using fresh peppers. I later heard that jalapenos won't ferment very well? Not too sure if that is true or not but after some brief research, I see that I did the whole thing wrong.
Please correct me if all of this sounds dumb but I wanted to research before asking "How do I ferment peppers?" like some noob.
I have found 3 methods that I'd like to give a go here soon with some fresnos and habs. For the starter, do this:
1. Make a starter with some flour, sugar, water and yeast. Mix these all together and let sit for 3 to 5 days. What doesn't settle and is left as a layer on top is the hooch everyone talks about. This is what you use to add to your peppers to boost the fermentation but not the actual bottom mix.
2. Mix a sourdough starter mix pack that you can find at the grocery store and add to your peppers.
3. Buy a thing of yogurt and let warm to room temp. What has settled to the top is your hooch that you add to your peppers.
OK, with that said, is this what I should do? Chop up peppers and garlic. Add salt and pepper and one of the starters mentioned above? Do I need to add carrots or onions or any other veggie? Seal and store for 3 to 12 months?
All feeback will be greatly appreciated!!
My question to all you sauce gurus is what is the best method for fermenting? I have attempted this with a jar of chopped jalapenos which I kept sealed in a mason jar for about 6 months. All I did was add a layer of salt to the top and sealed the jar. Obviously this wasn't enough because they didnt do a whole lot of anything. Very little liquid was present at the bottom, so I proceded to make sauce with it using my above method. It came out no better than using fresh peppers. I later heard that jalapenos won't ferment very well? Not too sure if that is true or not but after some brief research, I see that I did the whole thing wrong.
Please correct me if all of this sounds dumb but I wanted to research before asking "How do I ferment peppers?" like some noob.
I have found 3 methods that I'd like to give a go here soon with some fresnos and habs. For the starter, do this:1. Make a starter with some flour, sugar, water and yeast. Mix these all together and let sit for 3 to 5 days. What doesn't settle and is left as a layer on top is the hooch everyone talks about. This is what you use to add to your peppers to boost the fermentation but not the actual bottom mix.
2. Mix a sourdough starter mix pack that you can find at the grocery store and add to your peppers.
3. Buy a thing of yogurt and let warm to room temp. What has settled to the top is your hooch that you add to your peppers.
OK, with that said, is this what I should do? Chop up peppers and garlic. Add salt and pepper and one of the starters mentioned above? Do I need to add carrots or onions or any other veggie? Seal and store for 3 to 12 months?
All feeback will be greatly appreciated!!
to the forum.
