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First try to ferment hot peppers

pushok2018

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This season I grew up two plants of Scotch Bonnet Hot peppers, three plants of Thai Dragon Hot peppers and only one plant of Habanero.
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I expected to have more peppers from my plants but so far I was able to get only three pounds all together… but more is coming. I never fermented hot peppers before (well, I never knew about fermenting hot peppers) but after reading several posts on this forum I was eager to try…. So, a week ago I prepared three 2 Q mason jars (once again, just looking at my plants, I expected to have more peppers by eight that’s why I prepared larger jars) and Plastic Fermenter Lids with Airlock. Yesterday, early morning while the wife still sleeping I wear on the gloves, washed all peppers I had, some garlic and packed two mason jars tightly – one with one pound of Scotch Bonnet and one with one pound of Thai Dragon. Dissolved six Tbs of sea salt in four quarters of water and filled jars with this solution. I used a zip lock bags filled with the same solution as a weight to keep all peppers submerged in the brine. I am sorry for not having more picks – didn’t want to touch my cell phone while dealing with peppers… Here is how they look now:
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I still have one pound of peppers left so when I have some more peppers later (in a month?) I will ferment a mix of peppers mentioned above plus Habanero – all together, just to try how that mix tastes.
 

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Fueling Around

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Jealous you got this far in the season.
I am cursed by a late start in my garden thanks to work, rabbits , and deer. I've picked green, but nothing red ripe.
I usually dry my chilies especially fiery Thai and the Korean.
How does fermented compare to the dried?
 

pushok2018

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How does fermented compare to the dried?
Like I said, this is my first time to ferment hot peppers.... and I never tried to dry them so there is nothing to compare... Too bad... :emoji_disappointed:
Thank you for the like!
 

chopsaw

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Those look great , and hot . Be watching .
 

dr k

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Looks good. I did these Carolina Reapers last 11.22.19 and wanted to go a year. The little Kahm yeast that formed has since stuck to the jar wall as brine went down a little and not worth removing letting out CO2. The brine is transparent but slightly darker than when first made. I want to not add vinegar so the Lactobacillus stays alive and keep in the fridge. I guess when ready puree the mash and add back brine to the consistency of Tabasco sauce the filter through cheese cloth. I think the fermenting mellows the capsaicin but I have no clue what to expect if this is edible or not based on heat. I cut round plastic disks to push down the mash an weighted with a couple shot glasses. Those clear 20191122_103812.jpg glass gem decorative beads at the dollar tree will be my next weight to spread over the disk next time. I believe this was a 4% brine 9gm kosher salt per cup of distilled water. Been adding distilled water to airlock over the months. Need to get a recent pick. The one above is from day one.
 

pushok2018

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Those look great , and hot . Be watching .
Thank you, chopsaw. I will definitely provide the progress on this. Thank you for the like!

Looks good. I did these Carolina Reapers last 11.22.19 and wanted to go a year. The little Kahm yeast that formed has since stuck to the jar wall as brine went down a little and not worth removing letting out CO2. The brine is transparent but slightly darker than when first made. I want to not add vinegar so the Lactobacillus stays alive and keep in the fridge. I guess when ready puree the mash and add back brine to the consistency of Tabasco sauce the filter through cheese cloth. I think the fermenting mellows the capsaicin but I have no clue what to expect if this is edible or not based on heat. I cut round plastic disks to push down the mash an weighted with a couple shot glasses. Those clear glass gem decorative beads at the dollar tree will be my next weight to spread over the disk next time. I believe this was a 4% brine 9gm kosher salt per cup of distilled water. Been adding distilled water to airlock over the months. Need to get a recent pick. The one above is from day one.
Thank you, Kurt. Before I started this I was trying to find Caroline Reapers either plants or seeds - with not success. All online retailers didn't have seeds in stock and my local nurseries didn't have them as plants. Home depot had plants but price was $50 plus tax for one plant so I decided I can leave without CR this season! :emoji_laughing: Question for you: you said you cut plastic discs to push down the mash... I am pretty sure you used food grade plastic. Where did you get that plastic? I was looking for things like that all around but couldn't find it... Thank you for the tip on "clear glass gem decorative beads"at the dollar tree. I was going t buy them on Amazon but at dollar tree they will be less expensive, I guess... I appreciate your like!
 

dr k

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Thank you, chopsaw. I will definitely provide the progress on this. Thank you for the like!


Thank you, Kurt. Before I started this I was trying to find Caroline Reapers either plants or seeds - with not success. All online retailers didn't have seeds in stock and my local nurseries didn't have them as plants. Home depot had plants but price was $50 plus tax for one plant so I decided I can leave without CR this season! :emoji_laughing: Question for you: you said you cut plastic discs to push down the mash... I am pretty sure you used food grade plastic. Where did you get that plastic? I was looking for things like that all around but couldn't find it... Thank you for the tip on "clear glass gem decorative beads"at the dollar tree. I was going t buy them on Amazon but at dollar tree they will be less expensive, I guess... I appreciate your like!
I cut the round disks the size of the bottom of the mason jar so it has to be slightly bent to get into the mouth of the jar. I used a paper punch in the center so there's a hole to grab the disk when done fermenting and let CO2 rise. Disks are made out of plastic food chopping mats for countertops or just to keep cutting boards clean and to take the chopped food to a pot etc. Also at $ Tree. Just put it all in the jar to soak and clean with vinegar before removing and rinsing.
 

pushok2018

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Disks are made out of plastic food chopping mats for countertops or just to keep cutting boards clean and to take the chopped food to a pot etc. Also at $ Tree. Just put it all in the jar to soak and clean with vinegar before removing and rinsing.
Thank you, Sir!
 

dr k

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Thank you, Sir!
And that's all I know, all from here on SMF. I just wanted a simple way to pour in brine without disturbing the situated mash. The brine clears over time and a little liquid is a great starter for the next one when your done fermenting. I still don't know what to expect from this CR fermented hot sauce heat wise vs. Unfermented if anyone knows or if it's basically weaponized water to use in a spray bottle for insect control on plants or intruders? If anyone has done this is it a one drop hot sauce?
 

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