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183

These ferments (pic8.co) predate my Cutting Board of Death post from last Fall - they've been working since mid-August. Worked them up (pic8.co) today, and just finished bottling the hot sauce. Threw some shallots into two of the jars, and a handful of Gypsy peppers into the other back in the day. The remaining peppers (pic8.co) were all Red Habañeros.

Had a touch of slime on one jar rim, but no Kahm's yeast formed on any of them - all the peppers and brine were useable. No funk! There were small droplets of pepper oil (pic8.co) liberated and floating on the brine surface too - imagine getting that shit in your eyes. Used a 3% salt brine with lactobacillus starter culture. About 1/3 of the brine was incorporated in the finished sauce, with about 1/4 cup of white vinegar added to ensure the pH was good and low (measured 3.3 just prior to bottling). Final yield was a touch under 40 oz.

Hot stuff, but great flavor. Still have 3 half gallon jars of mixed Serranos and Jalapeños with garlic fermenting in the basement - project for later in the month. Happy New Year!

These [ferments](https://pic8.co/sh/ihIR4o.jpg) predate my Cutting Board of Death post from last Fall - they've been working since mid-August. [Worked them up](https://pic8.co/sh/OcxKPK.jpg) today, and just finished bottling the hot sauce. Threw some shallots into two of the jars, and a handful of Gypsy peppers into the other back in the day. The remaining [peppers](https://pic8.co/sh/BlmMDi.jpg) were all Red Habañeros. Had a touch of slime on one jar rim, but no Kahm's yeast formed on any of them - all the peppers and brine were useable. No funk! There were small droplets of [pepper oil](https://pic8.co/sh/CdnFIl.jpg) liberated and floating on the brine surface too - imagine getting that shit in your eyes. Used a 3% salt brine with lactobacillus starter culture. About 1/3 of the brine was incorporated in the finished sauce, with about 1/4 cup of white vinegar added to ensure the pH was good and low (measured 3.3 just prior to bottling). Final yield was a touch under 40 oz. Hot stuff, but great flavor. Still have 3 half gallon jars of mixed Serranos and Jalapeños with garlic fermenting in the basement - project for later in the month. Happy New Year!
[–] • 1 pt

Outfuckingstanding!

[–] • 1 pt

I made sure to carefully rinse off all the pots, pans and utensils with cold water this time before washing them, and had the fan on our downdraft unit along the stove kicked onto its highest fan setting when I simmered the sauce. Had a few lung-burning wafts of fumes drift by while the sauce was still warm, but no room evacuations were necessary this time!

[–] • 1 pt

You woke up today and decided on violence, didn't you?

That aside, I bet it is awesome for someone that can handle the heat. I can't wait until I have more room to grow and start my own pepper crops properly. It might be the end of me.

[–] • 1 pt

Yes, the time for violence is now!

someone that can handle the heat.

Its kind of strange actually. While I find my heat tolerance is dropping a bit, Mrs. Duck is actually enjoying it more and getting more venturesome. We both agree these Habañeros are at or beyond our heat limits. The sauces I made in the Fall that were blended with fruit are quite enjoyable - if slightly painful. This concoction however is a tad on the traumatic side for us.