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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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Old 02-10-2019, 01:53 PM   #46
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Default Re: Lacto-Fermentation

Checked my latest batch of hot sauce last night (a mix of orange bell, peron, orange habs, carrot, garlic, shallot, salt) to see how it’s doing. After a week the PH is down to ~4.1. Nice. I may let this only go a few more weeks before processing, after reading the first chapter in the book Ben sent me. See how it tastes without over fermenting.

Here’s a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes.

Also glad to check back in this thread. Seems my other batch is nearing the 4 month mark. Getting close.
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Old 02-11-2019, 12:05 PM   #47
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Default Re: Lacto-Fermentation

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Here’s a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes.
Highly recommend, I dehydrate in the oven at the lowest oven setting (I think mine is 170*) for many hours, probably 3-4 depending on how wet it was to start. I would use my dehydrator but I'm worried it will funk everything up for the next time I use it for fruit. The first time I did this was with some leftover pulp from a sauce run, it came out so good I took a full jar of some thai chiles I had fermented for no particular reason and dried them out completely then ground with a mortar and pestle, a pinch of that will make whatever I put in it a little tangy, just last week I put some in a roasted veggie dip and it brought it all together nicely
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