Re: [CH] Fermentation and the like
JohnT (Love2Troll@kc.rr.com)
Thu, 21 Feb 2008 17:25:58 -0600
Jose,
I'm still 79 C-H list posts behind in reading, but you are on the top and
one I can comprehend a little. (idiot troll here) Spent 11 hours yesterday
at KU Med Center and 5 today. I have a lot of beer drinking to catch up on.
I believe your method is indeed safe and a good soapy wash & hot rinse of
the containers is all I do most of the time. But it's so darned salty and
mold can grow on the surface unless everything is completely submerged in
the salt brine. Kahm yeast mold isn't dangerous, but sure tastes bad and is
unsightly to say the least.
My very first attempt at fermenting pepper mash in salt brine:
http://www.fototime.com/C0C83C45A45E706/standard.jpg That was Sept '06
Check out this unopened bottle of store-bought hot sauce:
http://www.fototime.com/742C90C99B92376/standard.jpg (the bottle was stored
horizontally which is why some of the mold is beneath the surface and not
exposed to air)
jt
----- Original Message -----
From: Jose Cisneros
To: chile-heads@globalgarden.com
Sent: Thursday, February 21, 2008 3:33 PM
Subject: [CH] Fermentation and the like
Hey Chile-Heads,
The chemistry lessons are interesting......
Cleanliness is next to godliness for many.
Unless you were a follower of a band
called the Fugs.
They said that nextness was goddier than
than cleanliness.
I am a moderate in this respect.
I like a clean nextness.
My proclivities aside......
Making a pepper mash is easy.
It requires iodine free salt
Kosher is nice.
Sea salt is better.
Peppers of your choice.
17 percent alt by weight.
Easy huh?
Grind ye ye peppers
Add ye ye salt.
A few months later one has pepper mash.
Pepper mash can be turned into any sort
of pepper sauce.
I suppose the pepper secret police will now off me.
Jose
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