I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).
I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?
I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)
Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.
Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.
Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D
OOOH.
I vote for hedging your bets… half dehydrated for flakes and half fermented hawt sauce :)
I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).
I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?
I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)
Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.
Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.
Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Good plan!
Pretty much what I’m doing this time too. Big basic ferment then add stuff after it’s done.
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D