First Try at a Fermented Pepper Sauce

[bill ace 350]

What I used (for no particular reason):
4 Red Bell Peppers
4 Habanero Peppers
12 Jalepeno Peppers
15 Serrano Peppers
1 Red Onion
Garlic

Mixed a 3% salt solution, poured over the diced ingedients, glass weight on top.

 

[tropics]

Looks like a good start.
Richie

 

[bill ace 350]

Looks like a good start.
Richie

Thank you!
I just did a jar of only habanero and garlic.

 

[SonnyE]

Holy Mackrel, sounds Hot!
But you said Fermented Pepper Sauce.
I'm betting it's really great!

 

[bdskelly]

Those look tasty. Mrs BD said they look “pretty”. So we are not pickling here.... we are fermenting? Like you’d do for kraut?
How long will the fermentation take?
I’ll be watching this one. B

 

[bill ace 350]

Fermentation.

Never made kraut (on my to do list though).

From what I understand, you can ferment for months and years, but I'll go with 2 - 3 weeks for my first try.

 

[gmc2003]

Looks great Bill, how hot do you think the finished product will get?

Chris

 

[myownidaho]

Fermentation.

Never made kraut (on my to do list though).

From what I understand, you can ferment for months and years, but I'll go with 2 - 3 weeks for my first try.

Just an FYI, but peppers seem to take longer than other vegetable. 2-3 weeks is just getting the process started on developing the fermented flavors. I would double your time frame if you’re looking for a short ferment.

 

[bill ace 350]

Looks great Bill, how hot do you think the finished product will get?

Chris

Don't know! Kinda wondering about that myself!

 

[bill ace 350]

Just an FYI, but peppers seem to take longer than other vegetable. 2-3 weeks is just getting the process started on developing the fermented flavors. I would double your time frame if you’re looking for a short ferment.

Good info. Thanks.

However, because I am very impatient, I'll try at least one jar at the 2-3 week mark and base my schedule for the remainder on how it turns out!

 

[bill ace 350]

Drained the liquid off of two jars, and put the peppers, onion, garlic in the blender.

Took my time, blending/grinding/chopping, as I read that too much too fast could kill the bacteria responsible for fermentation.

Got it to the consistency I thought I was looking for, so I put a little on a spoon, put it to my lips....

Oh my God! This stuff is so good! Awesome flavor and consistency.

Poured a little bit of the poured of liquid back in the jar and stirred it a little, left it out to ferment a little overnight.

Tomorrow I put it into squeeze bottles. will post pics.

Thanks Tropics and FatBastard!