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Old 09-16-2018, 01:50 PM   #41
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Default Re: Lacto-Fermentation

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Originally Posted by T.G View Post
That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...
Yep my thoughts too. I've yet to try it so I'll be interested in your results.
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Old 09-16-2018, 04:18 PM   #42
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Default Re: Lacto-Fermentation

I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
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Old 09-16-2018, 06:46 PM   #43
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Default Re: Lacto-Fermentation

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I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
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Old 10-13-2018, 05:42 PM   #44
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Default Re: Lacto-Fermentation

Finally got down to Eastern Market in Detroit to pick up some peppers for this years batch of hot sauce. Though I had missed the season, but there were plenty to be had. Bought over 7lbs of assorted peppers including Serrano, cayenne, cherry bombs. Stemmed, chopped, processed with 5% salt and 5% garlic. Filled a 2 gallon fermenting bucket about 2/3 the way. Added two barrel staves I won from Stearns (Ben) in last years auction. Plastic wrap on top of all that, and weighted down with a ziplock bag filled with water. Gonna let this go an easy 6 months.
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Old 10-15-2018, 08:53 AM   #45
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Default Re: Lacto-Fermentation

Sounds great Bob! Haven't done a run in a while, I still have way too many jars of different peppers fermented and waiting to be used
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