I like fermenting things

[73saint]

BGKYSmoker for inspiring me to do yet another ferment. This ones gonna probably be too much but we shall see. I’ve got red and chocolate reapers, cayennes, bhut jolokias, bell pepper, garlic and some frozen organic fruit (along w a 3-3.5% Brine). Can’t wait to see what mad scientist stuff goes on with this pepper sauce. See you in a few months....


(Wife won’t allow this indoors ha!)

 

[indaswamp]

Cajun Napalm!!!! Watch out!!! LOL!!!!

 

[xray]

Looks like a great start Saint! Will be interested in the finished product.

I did a ferment with some Thai chiles in the garden along with habaneros and other ingredients. Fermented for 3 weeks. The sauce came out awesome! Yours will be much hotter.

Hope you double gloved! I ain't taking any chances when touching those bad boys.

 

[73saint]

Looks like a great start Saint! Will be interested in the finished product.

I did a ferment with some Thai chiles in the garden along with habaneros and other ingredients. Fermented for 3 weeks. The sauce came out awesome! Yours will be much hotter.

Hope you double gloved! I ain't taking any chances when touching those bad boys.

I was super careful! I just sampled some of the chocolate...holy moly.


That’s all I could handle so far I’m about to eat the rest. It really doesn’t taste very good to be honest.

 

[BGKYSmoker]

I bet those are smokin

 

[Fueling Around]

That's drain cleaner strength! Going down is one thing. Output is another challenge.

Call me a wimp, but the hottest chilies I like fresh are Serrano. Nice flavor and mild heat. All else need to be in a sauce or cooked into a meal.
I love Thai cooked into a curry. Those tiny things pack a wallop of heat and flavor.

 

[Will Squared]

I just put up my first ferment.
12 Habanero ( first harvest)
1/2 Pineapple
Sweet Orange Peppers
Juice of two Oranges.

About to try my second with...
3 Red Bell Peppers
3 Red Ghost Peppers (the first from my plant)
3 Carrots.

 

[SmokinAl]

Man that ought to melt the lid on the jar!
Al