This is my first attempt at fermentation.
I have 4 jars, all started 2 weeks ago.
2 are whole peppers (1 jar is a mix of scorpion and reapers, and the other is aji amarillo, aji limo, and habanadas). Each has been brined with a couple of garlic cloves. The hotter jar has shown a lot of fermentation activity, and is still going strong, but showing signs that it's starting to slow down. The other jar started slower, and doesn't seem very active anymore. Both have white yeast sediment.
The other 2 jars are a mix of peppers, salt, garlic, and lime juice run through the blender before jarring. Both had a lot of bubbling in the first week, but one has slowed down noticably. The other is still forming a lot of bubbles, and has to be burped daily (the whole peppers are in jars with "S" locks).
I've seen recipes that say 1 week of fermentation, and recipes that say 6 weeks, or even 6 months.
I was thinking of making them into hot sauce next weekend. Is that too long? Not long enough?
Should I transfer any of them to the refrigerator now?
Also, I have one other jar. It is another blended mash of hot peppers, garlic, and lime. I had no idea what I was doing, and just followed the instructions of "burp daily, and after 5 days refrigerate, and it's ready to eat". That one is 3-4 weeks old, and delicious... but too spicy as-is. Is it safe to turn this into a hot sauce to blend with what I extract from the other 4 batches?
My general plan is to mash the whole peppers once they're done, put the mashes into a strainer, push the mash into the strainer with a spoon to force out all the liquid, and then add in some of the brine from the whole pepper jars for flavoring and consistency. I hope to have 4 or 5 different strength sauces that I can then mix and match.
Submitted November 05, 2017 at 09:18AM by Omni-dad http://ift.tt/2h5gW7d fermentation
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