Another sauce ferment and a plethora of peppers!

[jcam222]

I was gifted a ton of peppers yesterday. Easily a bushel of hot banana peppers, hot pale block peppers, jalapenos and a few serrano's. This is less than half of them.

Sorted then stemmed and seeded the banana and block, just stemmed and chopped jalapeno. Vacuum packed them into solid bricks of peppers for the freezer. It was a ton of work lol.

The serrano's and many of the jalapenos are now in this one gallon ferment which will become my Mean Green 2023 blend. It's one of my most popular sauces over the last two years. This will go three weeks only for a less funky jalapeno forward flavor. Thanks go looking

 

[JLeonard]

Now I'm Chomping at the bit to get my stuff in now that i've ordered it!!!
Teach me oh great one!

Jim

 

[SmokinEdge]

Very cool work Jeff. What percentage of salt are you using in the brine? I’ve been getting away with 1.5% salt in all my ferments.

 

[BrianGSDTexoma]

Wow that a lot of peppers and your the man for the job!

 

[jcam222]

Very cool work Jeff. What percentage of salt are you using in the brine? I’ve been getting away with 1.5% salt in all my ferments.

I stick to 3.5,% for all my pepper ferments. By the time I'm at my target time the saltiness is long gone. I think my first few I may have done 3%

 

[jcam222]

Wow that a lot of peppers and your the man for the job!

Man it was a ton of work, I felt like they were replenishing as I cut them. They will probably give me at least that many more one more time. Hoping for a ton of jalapenos between them and my buddy. I'll use banana for b&b peppers, fried peppers and more this winter jalapeno will all be for sauces as will my superhots when I harvest.

 

[jcam222]

Now I'm Chomping at the bit to get my stuff in now that i've ordered it!!!
Teach me oh great one!

Jim

You think you are chomping at the bit now wait until you taste your first delicious sauce. You will be hooked. There's still pickles, kraut, kimchi much more when you get rolling!

 

[dr k]

Nice gift!. I'm freezing Trinidad Scorpions as they ripen for a post season vac bag ferment. I'll have to decide on a 3.5 or 4% brine and freeze everything with the bag standing up with extra bag material, then vac seal. My Kimchi in the fridge will be the starter liquid in the frozen bag with brine and chopped peppers. It'll turn in to a CO2 pillow you can make a cut at the top of the bag and purge if getting too inflated, seal the hole with scotch tape and double seal the vac bag below the tape. Hang bag with a binder clip as it turn into a pillow. I'll make a thread.

 

[gmc2003]

Looks like another amazing batch Jeff. Keep us updated.

Point for sure
Chris

 

[hooked on smoke]

That's a lot of nice looking peppers.

I wish I had an understanding of the fermentation process. Not to mention the patience to do this. I'd really like to try it but seams to scientific for my brain. I'll have to do some research.

 

[jcam222]

That's a lot of nice looking peppers.

I wish I had an understanding of the fermentation process. Not to mention the patience to do this. I'd really like to try it but seams to scientific for my brain. I'll have to do some research.

I was pretty intimidated by it at first as it role later to food safety. I've since learned their you follow some basic guidelines its as safe as can be. Reach out anytime with questions. There are plenty of us here doing sauces, pickles , kraut etc.

 

[hooked on smoke]

I was pretty intimidated by it at first as it role later to food safety. I've since learned their you follow some basic guidelines its as safe as can be. Reach out anytime with questions. There are plenty of us here doing sauces, pickles , kraut etc.

Thank you.

 

[tx smoker]

Looking like a great start Jeff. You definitely have the pepper sauce fermenting going on buddy!! Keep up the great work. I love seeing all of these posts. gives me something to aspire to

Robert

 

[WaterRat]

Heya jcam222 do you put any onion or garlic in the ferment? I’m going to start my first batch, straight jalapeños as they are already hot hot as hell… I think they were fornicating with the habs and reapers…

 

[jcam222]

Heya jcam222 do you put any onion or garlic in the ferment? I’m going to start my first batch, straight jalapeños as they are already hot hot as hell… I think they were fornicating with the habs and reapers…

Both my buddies jalapenos were smoking hot this year. I have not added garlic or onion in my sauce ferments yet. I add those flavors after. I may experiment a bit this winter.

 

[WaterRat]

Both my buddies jalapenos were smoking hot this year. I have not added garlic or onion in my sauce ferments yet. I add those flavors after. I may experiment a bit this winter.

Thanks!