Afternoon all,.
Today was the day to process the Cayennes I had fermenting for just shy of a month.
The finish.
The initial idea was to use a masticating juicer to process. But didn't go as planned. Kept jamming at the pulp discharge. After doing more research. I discovered that dried peppers used for ferment can't be done this way. Skins are just too tough. So, I just blended. And strained. Added brine and vinegar to taste. I'll adjust again after it has set for a bit.
Very pleased with the flavor. And I have almost 2 quarts of brine left for starter. And using on various things. Can't wait to try this on fries.
Also got a quart of carrots going.
Today was the day to process the Cayennes I had fermenting for just shy of a month.
The finish.
The initial idea was to use a masticating juicer to process. But didn't go as planned. Kept jamming at the pulp discharge. After doing more research. I discovered that dried peppers used for ferment can't be done this way. Skins are just too tough. So, I just blended. And strained. Added brine and vinegar to taste. I'll adjust again after it has set for a bit.
Very pleased with the flavor. And I have almost 2 quarts of brine left for starter. And using on various things. Can't wait to try this on fries.
Also got a quart of carrots going.