We made a 3% salt brine and slice and add peppers as they ripen. Store in dark place at approximately 70* min 2 weeks. We will probably ferment for at least 3 weeks past adding last of peppers.Are you following a recipe? If so, can you share?
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We made a 3% salt brine and slice and add peppers as they ripen. Store in dark place at approximately 70* min 2 weeks. We will probably ferment for at least 3 weeks past adding last of peppers.Are you following a recipe? If so, can you share?
The yellow jar is mostly habanero with hotter peppers (ghost and reaper)We made a 3% salt brine and slice and add peppers as they ripen. Store in dark place at approximately 70* min 2 weeks. We will probably ferment for at least 3 weeks past adding last of peppers.
Last year we did dry fermentation……still 2-3% salt but directly vs brine solution.We made a 3% salt brine and slice and add peppers as they ripen. Store in dark place at approximately 70* min 2 weeks. We will probably ferment for at least 3 weeks past adding last of peppers.
I’m gonna get you fermenting!!!!!Thanks for the info @muddy75
I have plenty of hot and sweet peppers ripe on the vibe. I need to pick them and do something with them, so hot sauce is likely and fermenting seems easy enough. I'm going to dry some of the hot peppers too, but there are plenty.I’m gonna get you fermenting!!!!!
Like most things in life we learned to ferment from watching youtube ChiliChump is one of the good Youtubers for hot sauce.I have plenty of hot and sweet peppers ripe on the vibe. I need to pick them and do something with them, so hot sauce is likely and fermenting seems easy enough. I'm going to dry some of the hot peppers too, but there are plenty.