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  • baggins435 commented on zymurgeneticist's instructable Ferment Your Own Hot Sauce2 years ago
    Ferment Your Own Hot Sauce

    I don't know yet, I'm letting them age. I went back home (Louisiana) after my dad passed in November and I've been helping take care of my mother since then. I have to get back to my home (Utah) to do my taxes, so I'll be able to check on them then. The Tabasco peppers were still ripening in my makeshift green house when I left, but they have undoubtedly died from neglect. My neighbor has been keeping me up to date on all of the snow I missed.

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  • Easy No Bake Bloody Chocolate Spider Web Tart

    I wonder how it would taste with a cranberry jelly based filling?

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  • baggins435 commented on zymurgeneticist's instructable Ferment Your Own Hot Sauce2 years ago
    Ferment Your Own Hot Sauce

    I realize this comment is waaay late, but I just found the article. Here is my experience as a newbie making my own hot sauces. Newbie, as in my first attempts are still fermenting as I type this. I researched a lot of methods before I started. One of the things I heard most was to avoid store bought peppers as they are usually irradiated to prevent spoiling during shipment. I had a handful each of Habanero, Serrano, golden cayenne, chili and Tabasco plants. I had a problem in that, while I had plenty of peppers forming, they were ripening only a few at a time and I wound up tossing too many before I had enough to ferment. I eventually bought several pounds of Habaneros and Serranos at the grocery store. I mixed them with the ones I grew and they are fermenting very well. One of the re...

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    I realize this comment is waaay late, but I just found the article. Here is my experience as a newbie making my own hot sauces. Newbie, as in my first attempts are still fermenting as I type this. I researched a lot of methods before I started. One of the things I heard most was to avoid store bought peppers as they are usually irradiated to prevent spoiling during shipment. I had a handful each of Habanero, Serrano, golden cayenne, chili and Tabasco plants. I had a problem in that, while I had plenty of peppers forming, they were ripening only a few at a time and I wound up tossing too many before I had enough to ferment. I eventually bought several pounds of Habaneros and Serranos at the grocery store. I mixed them with the ones I grew and they are fermenting very well. One of the recipes I found called for using a sweet wine instead of purified water for the brine so that is what I did. I bought a 1# bag of medium French roast oak chips from a home brew supplier to use for that "aged in oak" flavor when I transfer the batches to age them. The Habaneros I mixed with one whole chopped fresh pineapple and a sweet white wine. The Serranos I mixed with a diced white onion, a handful of chopped garlic and a sweet red wine. The Chilis are on their own with purified water, as are the Golden Cayennes. The Tabascos are just now starting to ripen so I have to decide how to ferment them.

    This comment is waaay late because I just found the article. Here is my newbie experience making hot sauce for the first time this year. I researched and found different ways to ferment from "Wild" which is using no starter for fermenting, to using something to kick start the process. One thing several sites mentioned was to avoid store bought peppers as they are usually irradiated to prevent spoiling during shipment. I decided to try the Wild fermentation as I didn't have anything to use as a starter.I had a handful each of Habanero, chili, Golden Cayenne, Serrano, and Tabasco plants this year. I got a lot of peppers in total, but there wasn't enough of one type ripening at the same time to use before they spoiled and I was leery of freezing them in case that prevented them ...

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    This comment is waaay late because I just found the article. Here is my newbie experience making hot sauce for the first time this year. I researched and found different ways to ferment from "Wild" which is using no starter for fermenting, to using something to kick start the process. One thing several sites mentioned was to avoid store bought peppers as they are usually irradiated to prevent spoiling during shipment. I decided to try the Wild fermentation as I didn't have anything to use as a starter.I had a handful each of Habanero, chili, Golden Cayenne, Serrano, and Tabasco plants this year. I got a lot of peppers in total, but there wasn't enough of one type ripening at the same time to use before they spoiled and I was leery of freezing them in case that prevented them from fermenting after they thawed. I eventually wound up buying several pounds of Habaneros and Serrano from the grocery store. I mixed mine with the store bought and they are still fermenting after over two weeks. One of the sites I looked at said you could use sweet wines instead of the purified water, so the Habaneros and Cayenne are in white wine brines and the Serrano are in a red wine brine. The chilis are in purified water. The Habs I mixed with a whole fresh pineapple I gave a ride in my Blend Tech blender. The Serrano I mixed with a whole diced white onion and an entire head of diced garlic.I bought some medium roasted oak chips from a home brewer supplier to use when I start the aging so they will have that "aged in oak" flavor.

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  • DIY Concrete Lamp - Led String Light

    Absolutely brilliant. I just ordered the LED lights a few minutes ago. I think I'll try dyeing the concrete.

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