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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!
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[–] • 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.