On fermented peppers(aka hot sauce.)

[dave17a]

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

 

[TomKnollRFV]

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

Going to follow this as well.

 

[MeatSkull]

Distilled water is a must.

 

[tropics]

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

 

[daveomak]

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..

 

[dave17a]

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.

 

[tropics]

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

 

[MeatSkull]

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.

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