Fermented pepper mash

[Kingudaroad]

Here we go again with another crazy experiment. Tabasco peppers from the garden. I picked them just before they got bright red and stored them in the freezer. These babies are hot! Pop one in your mouth and you are in a world of pain.


I ran them through my meat grinder. The fumes in the kitchen were almost overwhelming. I mixed in 8 percent pickling salt by weight and covered with a layer of salt. They should take at least a couple of months to ferment.

[Fishawn]

Very Cool Indeed

[SMOKE FREAK]

Cool indeed...I read about this on a hot pepper/sauce forum that I used to visit...Never have tried it though...
Hope you will update this thread when you finish the sauce...

[ALX]

Yeah...keep us updated....

[curious aardvark]

so you're treating it kinda like saurkraut.

I guess the only question is: why ?
what's it supposed to turn into ?

[ALX]

so you're treating it kinda like saurkraut.

I guess the only question is: why ?
what's it supposed to turn into ?

Tobasco sauce is made by fermenting tobasco peppers in barrels for a year or so....

[curious aardvark]

Ah ha, okay - thanks

[Kingudaroad]

If anyone has ever done this, please chime in. There is very little solid information out there, so I'm kinda going by the seat of my pants. Some folks use a mold inhibitor like ascorbic acid or vinegar, but I have not at this point.

I got most of my information from this study from LSU.

The PH needs to drop to under 4.5 to prevent spoilage. I think I'm going to get some testing strips just to be on the safe side.

Yes, this is like making saurkraut or kim chi. It's supposed to really mellow out the flavor and heat. I'll keep you updated.

[Richtee]

I don't think a shot of vinegar will damage the flavor... then again, maybe sugar... as it ferments to alchohol... hmmm

[SmokinLee]

Very interesting. I myself am looking forward to the outcome of your experiment.

[ALX]

Some more recipes...The mcilhenny one uses vinegar after fermentation..They do mention a loose lid for gasses to escape...Must smell wild in the storage facility on avery island...


http://www.mexican-barbecue-recipes....html#Tabasco_0

[Kingudaroad]

Some more recipes...The mcilhenny one uses vinegar after fermentation..They do mention a loose lid for gasses to escape...Must smell wild in the storage facility on avery island...


http://www.mexican-barbecue-recipes....html#Tabasco_0

I took a canning lid and put 3 small dents on the top rim. Then I put it on upside down and left the ring a little loose. So there should be 3 small vent holes under the ring around the edge of the jar. Thanks for the link.

[ALX]

I took a canning lid and put 3 small dents on the top rim. Then I put it on upside down and left the ring a little loose. So there should be 3 small vent holes under the ring around the edge of the jar. Thanks for the link.

I had no doubt you vented it keith...I could tell the lid looked a little different...I am looking forward to this as i have plenty of peppers i grow....

I have seen different pepper fermentations over the years on internet(gardenWeb mainly)..Just never done it myself....Just wish you posted this a month ago....I would be all in brother.... I love this type thing.....

[Slanted88]

This is cool! Man...I like this.....

[Texas-Hunter]

Ooooo I love the new experiment...