Growing peppers for hot sauce

socaljoe said:

Damn stoner.

It can be so simple. On something like kimchi or sauerkraut (or anything, really), you can ferment in a jar with an airlock...it's basically as "set it and forget it" as it gets. The health benefits can't be overstated, tons of probiotics for gut health and greater bioavailability of vitamins from the veggies, that and fermented veggies are delicious.

If you're ever interested, check out the "it's alive with Brad" playlist on the Bon Appetit YouTube channel. The videos are informative and funny.

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Im very interested. Im gonna check it out. Im afraid ill do it wrong and turn myself into som kind of walkin probiotic zombie.lol

Boatguy said:

I've grown them all, orange, red, and chocolate.
As far a flavor, the orange was probably best, made a mango hab sauce with those.
The reds went in my jelly, and like @too larry , piled it on cream cheese and crackers.
Chocolates made an good jerk rub, and go in my chili.

Even though they are all habs, they are very different from each other in heat and flavor.

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Mmm. Jerk rub, hadnt thought of that. Damn i should've grown more peppers

Jay G said:

Im very interested. Im gonna check it out. Im afraid ill do it wrong and turn myself into som kind of walkin probiotic zombie.lol

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The best kind of zombie.

My 2 week old batch of sauerkraut came out of the crock, went into a jar and into the fridge this morning. Had the perfect balance between sour tang and a bit of crunch left in the cabbage. Pardon me while I pat myself on the back, but I did pretty good for my first time.

socaljoe said:

The best kind of zombie.

My 2 week old batch of sauerkraut came out of the crock, went into a jar and into the fridge this morning. Had the perfect balance between sour tang and a bit of crunch left in the cabbage. Pardon me while I pat myself on the back, but I did pretty good for my first time.

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So u actually hadem n a crock pot, on low i guess...for two weekz? I guess it takes alot longer in the ground..

socaljoe said:

The best kind of zombie.

My 2 week old batch of sauerkraut came out of the crock, went into a jar and into the fridge this morning. Had the perfect balance between sour tang and a bit of crunch left in the cabbage. Pardon me while I pat myself on the back, but I did pretty good for my first time.

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Oh also Kudos

Jay G said:

So u actually hadem n a crock pot, on low i guess...for two weekz? I guess it takes alot longer in the ground..

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Haha, no just a ceramic crock. No heat involved, just pressure to keep the cabbage underneath the liquid. Timing all depends on temperature, low temps mean slow or stalled(too low) fermentation, high temps ferment fast, but can allow nasty bacteria to colonize before the good lacto bacillus bacteria can take over. It's a bit of a balancing act. I just covered my crock with a towel and placed the whole thing in a cooler with an ice pack to drop the temp a bit.

And just as a temperature reference, 65-75 is considered a good temperature range to ferment.

socaljoe said:

Haha, no just a ceramic crock. No heat involved, just pressure to keep the cabbage underneath the liquid. Timing all depends on temperature, low temps mean slow or stalled(too low) fermentation, high temps ferment fast, but can allow nasty bacteria to colonize before the good lacto bacillus bacteria can take over. It's a bit of a balancing act. I just covered my crock with a towel and placed the whole thing in a cooler with an ice pack to drop the temp a bit.

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Oh okay, i wonder how they control the temp n the ground...isnt that the traditional way, to bury it...were tlkn KimChi right? Maybe in the area..Vietnam i assume...maybe wrong...it has the right temps naturally. Sounds cool.

socaljoe said:

The best kind of zombie.

My 2 week old batch of sauerkraut came out of the crock, went into a jar and into the fridge this morning. Had the perfect balance between sour tang and a bit of crunch left in the cabbage. Pardon me while I pat myself on the back, but I did pretty good for my first time.

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Oh sour kraut, my bad...u did say u were doin kimchi too right?

Nothin better the kraut on a nice chorizo or brautwurst

Jay G said:

Oh okay, i wonder how they control the temp n the ground...isnt that the traditional way, to bury it...were tlkn KimChi right? Maybe in the area..Vietnam i assume...maybe wrong...it has the right temps naturally. Sounds cool.

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Correct, that's the traditional way to make kimchi in Korea. They use a special ceramic crock, I can't recall the name. But yes, burying underground keeps the temperature Rock solid stable.

Traditionally, sauerkraut is made in a large barrel kept in a cool area. As needed, cabbage is added to the mix.

Jay G said:

Oh sour kraut, my bad...u did say u were doin kimchi too right?

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Only kraut right now. I'm going to be growing some Chinese cabbage pretty soon to do kimchi.

socaljoe said:

Only kraut right now. I'm going to be growing some Chinese cabbage pretty soon to do kimchi.

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Why arent u growing Korean cabbage than, Mr. Smartypants...lol...i assume the krauts gonna keep for a while...hope so sounds like u got alot, wish i was your neighbor.lol. im def gonna try the ferment, next year, i wanna pickle some peppers too, might even try some cucumbers for pickles. Ive never done cabbage, i tried brussels, they were doin great til sumthn uprooted the whole plant and stripped it...anyway..Good job man!

Jay G said:

Why arent u growing Korean cabbage than, Mr. Smartypants...lol...i assume the krauts gonna keep for a while...hope so sounds like u got alot, wish i was your neighbor.lol. im def gonna try the ferment, next year, i wanna pickle some peppers too, might even try some cucumbers for pickles. Ive never done cabbage, i tried brussels, they were doin great til sumthn uprooted the whole plant and stripped it...anyway..Good job man!

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Haha. I got a half gallon jar full of kraut. The beauty of fermented veggies is that they'll keep a long time in the fridge, fermentation is one of the oldest ways of preserving food after all. It'll definitely keep for longer than it will take me to eat it.

I hope you try it. The process is pretty simple, if I can do it, anyone can.

If u can, anyone can? Have u read some of the questions on here?? Lol...more like if anyone cld fck it up, itd b me..jk..sounds cool... if thats the case, how long ckd u leave it un refrigerated, or wld u have had to add somthn else to help preserve b4 hannd? Jus curious... no i will def try...

Fair point, lol.

Unrefrigerated it will continue to ferment, unless you have a really cool area, like a root cellar/basement that stays in the 50's. I know with pepper sauce you can add vinegar to make it more shelf stable, not sure if that'd work with other ferments. You could heat process it for canning, but that would kill all the good guy probiotics.

If u google the worlds hottest peppers ….2018...……...the Caroline Reaper is No-....1 for hottest , the Habenero which is hot came in tenth ……….I think u can also buy seed from the site

I use a few habs to make pepper spray. Most of them get ate by the BIL's chickens.

I'd rather cook with milder peppers so I can have a bunch of them.

The Hot Pepper is a good site. This is a thread for novice hot sauce makers.

http://thehotpepper.com/topic/29501-making-hot-sauce-101/

Poontanger said:

If u google the worlds hottest peppers ….2018...……...the Caroline Reaper is No-....1 for hottest , the Habenero which is hot came in tenth ……….I think u can also buy seed from the site

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Wat about the dragons breath..u leavin out th dragon's breath bruh!! Jk!! Yea habs good im hopin my ghosts will blowem out th water...got som scotch bonnets goin tooo

too larry said:

I use a few habs to make pepper spray. Most of them get ate by the BIL's chickens.

I'd rather cook with milder peppers so I can have a bunch of them.

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I regret not doin a cpl milder peps, i love heat, but some of the milder ones have a sweet, longer lastin flavor..imma picka few of my cayennes earlier just to keep the milder, veginess!!