Lacto fermentation

[Salmo_g]

Have sooooooooooo many peppers ripening at the same time.

Evan picked a peck of pickled peppers . . .

 

[Evan B]

Evan picked a peck of pickled peppers . . .

Umm, no that's stupid. You can't pick a pickled pepper. How is it going to pickle on the vine?

 

[Gary Knowels]

The remnants of my dead garden...

6 ripe cayenne peppers
1 ripe Jimmy Nardello
Carrots
Garlic
Onion
Bay leaf
Coriander
Cumin
Black pepper
3.5% salt brine

Fermented at room temp 65-75 for 10 days then blended. It's really tasty, about as spicy as Tabasco.

 

[Evan B]

Well I certainly have quite a collection of fermented hot sauces this year.

I'd say this one here, though, is my magnum opus:

 

[mcswny]

Well I certainly have quite a collection of fermented hot sauces this year.

I'd say this one here, though, is my magnum opus:

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How is it?!

 

[Evan B]

How is it?!

So much better than I anticipated, honestly. Works super well.

 

[Roper]

Well I certainly have quite a collection of fermented hot sauces this year.

I'd say this one here, though, is my magnum opus:

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What in the hell is that thing?

 

[Porter2]

It’s ugly

 

[Zak]

Well I certainly have quite a collection of fermented hot sauces this year.

I'd say this one here, though, is my magnum opus:

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Is that a durian?

 

[67 VW Beetle]

Is that a durian?

look like it.
@Evan B did you grow that?

 

[Evan B]

look like it.
@Evan B did you grow that?

Hah, it is indeed a durian. I do not have a durian tree, no.

For those who aren't familiar:


Preview:

 

[67 VW Beetle]

No fine listed for durians!

 

[SteelHeadDave]

Finally processed my pepper mash and bottled up some sauce from the 2023 crop. Note to self: I need to grow more red varieties this year.