Dis on Nostr: It is fermented pepper sauce time again! (Not as many pictures though.) We both came ...
It is fermented pepper sauce time again! (Not as many pictures though.)
We both came around on fermented sauces. I like my boiled sauce, especially the ripe jalapeno one (mostly just a puree) but fermenting it really brings some depth of flavor.
I harvested basically everything that was ripe, plus a gorgeous stripey Thai Fish pepper. (The fish peppers are known for fun white stripes and lines on the fruit and even the leaves, and they are usable as soon as they change from forest green to a bell pepper green, and all the way until they are red and very hot.)
The first sauce is Scotch Bonnet, Carolina Reaper, Thai Fish Peppers, garlic, carrot and mango. The second I got creative with. I broil-blackened a pile of ripe jalapenos, normal green jalapenos and green habaneros. Then it got some unroasted peppers (with live bacteria), garlic, etc.
In both I tried something new for the salt. On the raw peppers, I filled the jar with peppers, then distilled water. Dumped the water onto a scale and added about 10% salt by water weight. The roasted peppers got salt based on the weight of the dry peppers instead. (Weirdly they both got the same measurement, about 25g of salt.)
Now I just have to wait for them to finish overflowing through the airlock (yeah yeah but look at all the extra peppers I fit!) and then a couple months more for flavor.
Oh yeah and I should definitely roast some more peppers. Those smelled SO AMAZING.
Published at
2023-11-02 20:50:43Event JSON
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"content": "It is fermented pepper sauce time again! (Not as many pictures though.)\n\nWe both came around on fermented sauces. I like my boiled sauce, especially the ripe jalapeno one (mostly just a puree) but fermenting it really brings some depth of flavor.\n\nI harvested basically everything that was ripe, plus a gorgeous stripey Thai Fish pepper. (The fish peppers are known for fun white stripes and lines on the fruit and even the leaves, and they are usable as soon as they change from forest green to a bell pepper green, and all the way until they are red and very hot.)\n\nThe first sauce is Scotch Bonnet, Carolina Reaper, Thai Fish Peppers, garlic, carrot and mango. The second I got creative with. I broil-blackened a pile of ripe jalapenos, normal green jalapenos and green habaneros. Then it got some unroasted peppers (with live bacteria), garlic, etc.\n\nIn both I tried something new for the salt. On the raw peppers, I filled the jar with peppers, then distilled water. Dumped the water onto a scale and added about 10% salt by water weight. The roasted peppers got salt based on the weight of the dry peppers instead. (Weirdly they both got the same measurement, about 25g of salt.)\n\nNow I just have to wait for them to finish overflowing through the airlock (yeah yeah but look at all the extra peppers I fit!) and then a couple months more for flavor.\n\nOh yeah and I should definitely roast some more peppers. Those smelled SO AMAZING.\n\nhttps://media.infosec.town/media/d9cfbf0c-c669-4bed-b535-d7a440c6737b.jpg",
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