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On fermented peppers(aka hot sauce.)

Discussion in 'Peppers' started by dave17a, Sep 22, 2018.

  1. dave17a

    dave17a Smoking Fanatic

    Have frozen serranos and jalapeno from garden. Also have fresh peppers. Think frozen will work just as well after thawed? Can't really see a differance except maybe for how they are after thawed, not crispy. Thanks, dave
  2. TomKnollRFV

    TomKnollRFV Master of the Pit Group Lead

    Going to follow this as well.
  3. MeatSkull

    MeatSkull Meat Mopper

    Distilled water is a must.
  4. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Yes Use a 3% salt brine with 2 tablespoons of white vinegar,it will get the fermentation going faster.
  5. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    The bacteria necessary for fermentation may have been "deactivated" during the freezing process.. I have no idea...
    You can add a bit of liquor from natural sour cream or yogurt for the bacteria if all else fails..
  6. dave17a

    dave17a Smoking Fanatic

    Thanks all. I do have brine of celtic sea salt from a previous ferment ( Have a Perfect Pickler kit). Think it said to use a tbls. or so on next batch to get things going as a starter.
  7. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Sounds like you are set with the fresh and some of your old ferment Good Luck post some pics if you have time
  8. MeatSkull

    MeatSkull Meat Mopper

    I do that with pickles or sauerkraut and use a cup of juice from previous batches, works great!